Pharmacokinetics of oxolinic acid in black tiger shrimp, Penaeus monodon Fabricius, and the effect of cooking on residues

Aquaculture Research

Volumn 37, Issue 8, 2006, Pages 826-833

  Uno, Kazuaki ^a   Aoki, Takahiko ^b   Kleechaya, Walai ^c   Ruangpan, Lila ^d   Tanasomwang, Varin ^c  

^a Aichi Konan College   (Japan)

^b MIE UNIVERSITY   (Japan)

^c Samutsakhon Coastal Fisheries Research and Development Center   (Thailand)

^d Chanthaburi Coastal Fisheries Research and Development Center   (Thailand)

Author keywords

Bioavailability; Black tiger shrimp; Cooking; Oxolinic acid; Penaeus monodon; Pharmacokinetics

Indexed keywords

BIOAVAILABILITY; MUSCLE; SHELL; SHRIMP CULTURE;

DECAPODA (CRUSTACEA); PENAEUS MONODON;

EID: 33646725296     PISSN: 1355557X     EISSN: 13652109     Source Type: Journal    
DOI: 10.1111/j.1365-2109.2006.01500.x     Document Type: Article

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