Effect of cooking on veterinary drug residues in food. Part 9. Nitroimidazoles

Analyst

Volumn 124, Issue 3, 1999, Pages 289-294

  Rose, Martin D ^a   Bygrave, John ^a   Sharman, Matthew ^a  

^a CSL Food Science Laboratory   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

DIMETRIDAZOLE; DRUG RESIDUE; LIPID; NITROIMIDAZOLE; OIL; VETERINARY DRUG;

ANIMAL TISSUE; AQUEOUS SOLUTION; ARTICLE; CHICKEN; CONTROLLED STUDY; COOKING; DIETARY INTAKE; DRUG STABILITY; DRUG TISSUE LEVEL; EGG; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD PROCESSING; MUSCLE; NONHUMAN; PH; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SOLID PHASE EXTRACTION; ULTRAVIOLET SPECTROSCOPY; VALIDATION PROCESS;

EID: 0032980968     PISSN: 00032654     EISSN: None     Source Type: Journal    
DOI: 10.1039/a809062i     Document Type: Article

References (9)

1. The Veterinary Formulary, ed. Y. Bishop, Royal Pharmaceutical Society of Great Britain and British Veterinary Association, London, 1996.
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3. OJ L 224 18 8, Commission Regulation 2377/90 (as amended), 1990, p. 1.
4. EU Directive 70/524/EEC.
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