Nicotinic Acid Content of Meat and Meat Products
- 1 November 1941
- journal article
- research article
- Published by Elsevier in Journal of Nutrition
- Vol. 22 (5), 535-540
- https://doi.org/10.1093/jn/22.5.535
Abstract
Nicotinic acid content of meats was determined by the cyanogen bromide-aniline method. Liver and kidney were the richest sources of nicotinic acid. The average value for liver was 18 mg. per 100 gm. of fresh tissue. All animal tissue contains a significant amount of nicotinic acid. Cooking and commercial processing caused some loss of the vitamin.Keywords
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