抄録
Vitamin A and carotene added to "Miso" were decomposed considerably when kept in the thermostat at 33℃. The loss of vitamin A after 24 hours was 0-30%, varying with the kinds of "Miso". An attempt was made to apply thiobarbituric acid test (TBA) for fats in "Miso". "Miso" showing high TBA values were found to have less retention of vitamin A. No lipoxidase-activity was observed in "Miso".
