Determination of the antibiotic chloramphenicol in meat and seafood products by liquid chromatography-electrospray ionization tandem mass spectrometry

Journal of Chromatography A

Volumn 994, Issue 1-2, 2003, Pages 75-84

  Mottier, Pascal ^a   Parisod, Véronique ^a   Gremaud, Eric ^a   Guy, Philippe A ^a   Stadler, Richard H ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Antibiotics; Chloramphenicol; Fish; Food analysis; Meat

Indexed keywords

ANTIBIOTICS; IONIZATION; MASS SPECTROMETRY; MEATS; QUALITY CONTROL; SILICA GEL;

ELECTROSPRAY IONIZATION;

LIQUID CHROMATOGRAPHY;

ANTIBIOTIC AGENT; CHLORAMPHENICOL DERIVATIVE; CHLORINE; DRUG RESIDUE; SILICON DIOXIDE;

ACCURACY; ARTICLE; DRUG DETERMINATION; FOOD ANALYSIS; LIQUID CHROMATOGRAPHY; LIQUID LIQUID EXTRACTION; MASS SPECTROMETRY; MEAT; PRIORITY JOURNAL; QUALITY CONTROL; QUANTITATIVE ANALYSIS; REPRODUCIBILITY; SEA FOOD; SOLID PHASE EXTRACTION;

GALLUS GALLUS;

EID: 0038667473     PISSN: 00219673     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0021-9673(03)00484-9     Document Type: Article

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