Abstract
IN a communication in NATURE1, Pyke and Wright have commented on the high values for the vitamin A contents of salmon–body and salmon–flesh oils given in the tables of Fixsen and Roscoe2. In their own experiments they have failed to detect any vitamin A by the antimony trichloride method in twelve specimens of canned and two of chilled salmon flesh.
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Pyke, M., and Wright, M. D., NATURE, 147, 267 (1941).
Fixsen, M. A. B., and Roscoe, M. H., Nutrit. Abstr. Rev., 7, 823 (1937–38); 9, 795 (1939–40).
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MOORE, T. Vitamin A in Canned Salmone. Nature 148, 24–25 (1941). https://doi.org/10.1038/148024b0
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DOI: https://doi.org/10.1038/148024b0
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