The effect of cooking on veterinary drug residues in food: 4. Oxytetracycline

Food Additives and Contaminants

Volumn 13, Issue 3, 1996, Pages 275-286

  Rose, Martin D ^a   Bygrave, John ^a   Farrington, William H H ^a   Shearer, George ^a  

^a CENTRE FOR ENVIRONMENT   (United Kingdom)

Author keywords

Antibiotic; Cooking; Distribution; Oxytetracycline; Thermal heat stability; Veterinary drug residue

Indexed keywords

OXYTETRACYCLINE; VEGETABLE OIL; WATER;

ANIMAL TISSUE; ARTICLE; CONSUMER; CONTROLLED STUDY; COOKING; DIETARY INTAKE; DIODE; FOOD CONTAMINATION; MEAT; MICROWAVE COOKING; NONHUMAN; PRIORITY JOURNAL; THERMOSTABILITY; VETERINARY MEDICINE;

ANIMALS; ANTI-BACTERIAL AGENTS; CATTLE; COOKERY; DRUG RESIDUES; DRUG STABILITY; FOOD ANALYSIS; FOOD CONTAMINATION; HEAT; MICROWAVES; MUSCLES; OXYTETRACYCLINE; PLANT OILS; SHEEP; WATER;

ANIMALIA;

EID: 0029970669     PISSN: 0265203X     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/02652039609374409     Document Type: Article

References (13)

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12. Rose, M. D., Shearer, G., and Farrington, W. H. H., 1995b, The effect of cooking on veterinary drug residues in food: 3. sulphamethazine. Food Additives and Contaminants, 12, 739-750.
13. Rose, M. D., Shearer, G., and Farrington, W. H. H., 1995c, The effect of cooking on veterinary drug residues in food:l. clenbuterol. Food Additives and Contaminants, 12, 67-76.