The bioavailability of residues of the furazolidone metabolite 3‐amino‐2‐oxazolidinone in porcine tissues and the effect of cooking upon residue concentrations

Food Additives and Contaminants

Volumn 14, Issue 5, 1997, Pages 507-513

  McCracken, Robert J ^a   Kennedy, D Glenn ^a  

^a AGRI FOOD AND BIOSCIENCES INSTITUTE   (United Kingdom)

Author keywords

Bioavailability; Furazolidone residues; Pigs

Indexed keywords

DRUG METABOLITE; FURAZOLIDONE;

ANIMAL EXPERIMENT; ANIMAL MODEL; ANIMAL TISSUE; ARTICLE; BIOAVAILABILITY; COOKING; FEMALE; FOOD CHAIN; FOOD CONTAMINATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; KIDNEY; LIVER; MASS SPECTROMETRY; MEAT; MUSCLE; NONHUMAN; PRIORITY JOURNAL; RAT; SWINE;

ANIMALIA; SUIDAE; SUS SCROFA;

EID: 0030748750     PISSN: 0265203X     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/02652039709374558     Document Type: Article

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