Oxytetracycline residues in tissues of cultured eel and ayu and the effect of cooking procedures on the residues

Journal of the Food Hygienic Society of Japan

Volumn 38, Issue 6, 1997, Pages 425-429

  Maruyama, Ryoko ^a   Uno, Kazuaki ^a  

^a KONAN WOMEN'S UNIVERSITY   (Japan)

Author keywords

Ayu Plecoglossus altivelis; Cooking; Eel Anguilla japonica; Oxytetracycline; Residue

Indexed keywords

OXYTETRACYCLINE;

ANIMAL EXPERIMENT; ANIMAL TISSUE; ARTICLE; COOKING; DRUG ELIMINATION; DRUG HALF LIFE; DRUG TISSUE LEVEL; EEL; FOOD CONTAMINATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN;

EID: 0031418754     PISSN: 00156426     EISSN: None     Source Type: Journal    
DOI: 10.3358/shokueishi.38.6_425     Document Type: Article

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