Bound sulphadimidine residues in raw fermented sausage: Release under acidic conditions and bioavailability in rats

Zeitschrift fur Lebensmittel -Untersuchung und -Forschung

Volumn 208, Issue 3, 1999, Pages 183-188

  Smit, L A ^a   Haagsma, N ^a   Ruiter, A ^a  

^a UTRECHT UNIVERSITY   (Netherlands)

Author keywords

Bound residues; Carbon 14 labelling; Fermented sausage; Rat; Sulphadimidine

Indexed keywords

EID: 0007658832     PISSN: 00443026     EISSN: None     Source Type: Journal    
DOI: 10.1007/s002170050399     Document Type: Article

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