Abstract
Asorbic acid is found in two different forms in fish tissue. One form, soluble in 95% ethanol, constitutes approximately 85% of the total vitamin C content, and the other form, which is insoluble in 95% ethanol, constitutes approximately 15% of the total. Certain fish products have sufficient ascorbic acid to be of importance as dietary sources. Retention of the vitamin on processing varies with different fish products.
Recommended Citation
Hastings, W. H., and C. F. Spencer. 1952. "Determinations of free and bound ascorbic acid in fishery products." Journal of Marine Research 11, (2). https://elischolar.library.yale.edu/journal_of_marine_research/773
COinS