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The Ascorbic Acid Content of Edible Liver
Author(s) -
BARAKAT M. Z.,
ABDALLA A.
Publication year - 1965
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1965.tb00287.x
Subject(s) - ascorbic acid , food science , chemistry , biochemistry
SUMMARY The ascorbic acid content of a total of 120 specimens of each species of edible liver was estimated by the N‐bromosuccinimide method. Statistical analysis of the results is given. Differences were found occasionally between males and females in liver ascorbic acid content, but were not statistically significant. The effect of cooking on liver ascorbic acid content is shown.