THE EFFECT OF DEHYDRATION UPON THE VITAMIN A CONTENT OF EGGS
- 11 December 1942
- journal article
- letter
- Published by American Association for the Advancement of Science (AAAS) in Science
- Vol. 96 (2502) , 536
- https://doi.org/10.1126/science.96.2502.536
Abstract
Spectroscopic observations on ether-extracted samples of liquid and dried eggs showed that drying caused less than 2% loss of carotenoid and about 5% loss in the u.v. region. No greater losses occurred during 14 wks. storage at - 18[degree]C. Assays by the usual rat-growth method showed little deterioration of vit. A during dehydration.This publication has 0 references indexed in Scilit: