Determination of erythromycin and oleandomycin in meat and fish by LC/MS

Journal of the Food Hygienic Society of Japan

Volumn 40, Issue 4, 1999, Pages 309-313

  Horie, Masakazu ^a   Ishii, Rie ^a   Yoshida, Terumitsu ^a   Hoshino, Youji ^a   Nakazawa, Hiroyuki ^b  

^a Saitama Prefectural Institute of Public Health   (Japan)

^b HOSHI UNIVERSITY   (Japan)

Author keywords

Erythromycin; Fish; LC MS; Macrolide antibiotics; Meat; Oleandomycin

Indexed keywords

ERYTHROMYCIN; OLEANDOMYCIN;

ANIMAL TISSUE; ARTICLE; FISH; FOOD ANALYSIS; IONIZATION; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; MEAT; NONHUMAN;

EID: 0032849870     PISSN: 00156426     EISSN: None     Source Type: Journal    
DOI: 10.3358/shokueishi.40.4_309     Document Type: Article

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