Influence of heat and cure preservatives on residues of sulfamethazine, chloramphenicol, and cyromazine in muscle tissue
- 1 September 1988
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 36 (5) , 1009-1012
- https://doi.org/10.1021/jf00083a026
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Chloramphenicol concentrations in calf muscle tissueAmerican Journal of Veterinary Research, 1986
- Evidence for Transformation of Sulfamethazine to its N4-Glucopyranosyl Derivative in Swine Liver During Frozen StorageJournal of AOAC INTERNATIONAL, 1984
- Quantitative Thin Layer Chromatographic Multi-Sulfonamide Screening Procedure: Collaborative StudyJournal of AOAC INTERNATIONAL, 1983
- Determination of sulfamethazine in swine tissues by quantitative thin-layer chromatographyJournal of Agricultural and Food Chemistry, 1981