Determination of spiramycin and tilmicosin in meat and fish by LC/MS

Journal of the Food Hygienic Society of Japan

Volumn 44, Issue 3, 2003, Pages 150-154

  Horie, Masakazu ^a   Takegami, Harumi ^a   Toya, Kazuo ^a   Kikuchi, Yoshinori ^a   Nakazawa, Hiroyuki ^b  

^a Saitama Prefectural Institute of Public Health   (Japan)

^b HOSHI UNIVERSITY   (Japan)

Author keywords

Fish; LC MS; Macrolide antibiotic; Meat; Neospiramycin; Spiramycin; Tilmicosin

Indexed keywords

ACETONITRILE; FORMIC ACID; MACROLIDE; METHANOL; PHOSPHORIC ACID DERIVATIVE; SPIRAMYCIN; TILMICOSIN;

ARTICLE; CALIBRATION; DRUG DETERMINATION; FISH; FLOW RATE; FOOD INDUSTRY; FOOD PROCESSING; INTERMETHOD COMPARISON; ION MONITORING; IONIZATION; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; MEAT;

EID: 0042806176     PISSN: 00156426     EISSN: None     Source Type: Journal    
DOI: 10.3358/shokueishi.44.150     Document Type: Article

References (13)

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