TETRACYCLINE RESIDUES IN CHICKEN PRODUCTS AND THEIR STABILITY DURING HEAT TREATMENTS
FATHY MOHAMED SABER MEHAYA;
Abstract
The main aim of this study was to monitor tetracycline (TC) residues
(oxytetracycline, tetracycline, chlorotetracycline and doxycycline) in chicken meat
and liver. Development of a valid analytical method and the fate of TC residues
during cooking was
(oxytetracycline, tetracycline, chlorotetracycline and doxycycline) in chicken meat
and liver. Development of a valid analytical method and the fate of TC residues
during cooking was
Other data
| Title | TETRACYCLINE RESIDUES IN CHICKEN PRODUCTS AND THEIR STABILITY DURING HEAT TREATMENTS | Other Titles | بقايا التتراسيكينات فى منتجات الدجاج ومدى ثباتها اثناء المعاملات الحرارية | Authors | FATHY MOHAMED SABER MEHAYA | Keywords | TETRACYCLINE RESIDUES IN CHICKEN PRODUCTS AND THEIR STABILITY DURING HEAT TREATMENTS | Issue Date | 2010 | Description | The main aim of this study was to monitor tetracycline (TC) residues (oxytetracycline, tetracycline, chlorotetracycline and doxycycline) in chicken meat and liver. Development of a valid analytical method and the fate of TC residues during cooking was |
Attached Files
| File | Size | Format | |
|---|---|---|---|
| 95352r2659.pdf | 382.73 kB | Adobe PDF | View/Open |
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