Oxytetracycline and oxolinic acid residues in kuruma prawn (Penaeus japonicus) and the effect of cooking procedures on the residues

Journal of the Food Hygienic Society of Japan

Volumn 43, Issue 2, 2002, Pages 62-67

  Uno, Kazuaki ^a  

^a Aichi Konan College   (Japan)

Author keywords

Antimicrobial agents; Kuruma prawn Penaeus japonicus; Oxolinic acid; Oxytetracycline; Pharmacokinetics; Residue

Indexed keywords

OXOLINIC ACID; OXYTETRACYCLINE; SEA WATER;

ANIMAL EXPERIMENT; ANIMAL TISSUE; AQUATIC FAUNA; ARTICLE; CATHETER; CONTROLLED STUDY; COOKING; DRUG ELIMINATION; DRUG HALF LIFE; DRUG LEGISLATION; DRUG TISSUE LEVEL; FOOD ANALYSIS; FOOD PROCESSING; FRYING; HEMOLYMPH; LIQUID CHROMATOGRAPHY; MUSCLE LEVEL; NONHUMAN; SALINITY; SHELLFISH; WATER TEMPERATURE;

ANIMALIA; DECAPODA (CRUSTACEA); MARSUPENAEUS JAPONICUS; PENAEUS;

EID: 0036260213     PISSN: 00156426     EISSN: None     Source Type: Journal    
DOI: 10.3358/shokueishi.43.62     Document Type: Article

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