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November 4, 1933

Vitamin A Content of Foods and Feeds.

JAMA. 1933;101(19):1507. doi:10.1001/jama.1933.02740440067043

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The bulletin briefly summarizes the significance of vitamins A, B, C, D, E and G and gives in detail the method of estimating vitamin A activity. Tables give the vitamin A content, expressed in units, of foods and feeds investigated by the Texas Agricultural Experiment Station and as reported in the literature. Sections of the report are devoted to factors that affect the vitamin A activity of foods, such as drying or curing, canning, heredity and the stage of growth, and the effect of vitamin A in food on the vitamin A content of milk, butter and eggs. The cost of vitamin A activity in human foodand the quantities of vitamin A required by animals and man are touched on. The bulletin is of exceptional value to all concerned with the vitamin A content of foods in the dietary.

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