Estabilidad de sulfametazina en carne y productos cárnicos de cerdo tratados térmicamente

The present study was conducted to examine the effects of cooking on sulfamethazina residues inpork meat and meat products. Pork meat from four pigs fed on commercial diets containing a 110 mgsulfamethazine/kg dose and that of two control pigs was subjected to several thermal processes. Twomeat prod...

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Detaylı Bibliyografya
Yayımlandı:Veterinaria México
Asıl Yazarlar: Haydé Hayamaí González Carrillo, Angélica Espinosa Plascencia, Germán Cumplido Barbeitia, María del Carmen Bermúdez Almada
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Universidad Nacional Autónoma de México 2004
Konular:
Veterinaria
pork
cooking
sulfamethazine
thermal stability
Online Erişim:https://www.redalyc.org/articulo.oa?id=42335201
Etiketler: Etiketle
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