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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| Udgivet i: | Veterinaria México |
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| Principais autores: | , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Universidad Nacional Autónoma de México
2004
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| Fag: | |
| Online adgang: | https://www.redalyc.org/articulo.oa?id=42335201 |
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