Abstract
MICROBIOLOGICAL assays for vitamin B12 content were made on soft-shell clams (Mya arenaria) and hard-shell clams or quahaugs (Venus mercenaria) from the waters off the coast of Massachusetts and Rhode Island. Assays were also made on commercially canned clams, both whole and minced, and on calf, beef, and pig livers obtained through normal retail outlets.
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References
Lang, D. A., S.M. thesis, Dept. Food Tech., Mass. Inst. Tech., May 1950.
Winsten, W. A., and Eigen, E., J. Biol. Chem., 181, 109 (1949).
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PROCTOR, B., LANG, D. Vitamin B12 Content of Soft- and Hard-shell Clams. Nature 168, 36–37 (1951). https://doi.org/10.1038/168036a0
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DOI: https://doi.org/10.1038/168036a0
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