Residues of prophylactics in animal products. Part II. The determination of amprolium added to eggs and poultry meat

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Abstract
The A.O.A.C. fluorimetric procedure for the determination of amprolium in feedstuffs has been applied to the determination of amprolium added to eggs and poultry meat at levels between 0·1 and 1·0 mg kg–1. With suitable variations in the sample weight and volumes of reagents, the method was found to give reasonably satisfactory results.

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