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The degradation of oxytetracycline during thermal treatments of chicken and pig meat and the toxic effects of degradation products of oxytetracycline on rats
The formation oxytetracycline (OTC) degradation products in chicken and pork under two different methods of cooking were studied. Samples of chicken and pig muscles previously dosed with OTC residues were subjected to boiling or microwave treatment, and the residues were extracted in a mixture of ci...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2014
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4397354/ https://ncbi.nlm.nih.gov/pubmed/25892782 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1306-x |
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