Summary and Conclusion
The vitamin D content of the six liver oils studied,viz., Khada Mushi, Waghbeer, Kan Mushi, Nali, Wagli and Surmai are found to be respectively 150·2, 140·7, 104·7, 108·2, 102·6 and 103·9 I.U. per gram of oil. The assay reveals that in comparison to their vitamin A content the vitamin D content is almost negligible, a finding which agrees with that of Ranganathan (loc. cit.) and Niyogi, Patwardhan and Acharya ((loc. cit.).
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Appanna, T.C., Devadatta, S.C. Studies in fish liver oils. Proc. Indian Acad. Sci. 33, 199–203 (1951). https://doi.org/10.1007/BF03049997
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DOI: https://doi.org/10.1007/BF03049997