Effect of cooking and storage times on gentamicin residues in eggs

Italian Journal of Food Science

Volumn 18, Issue 4, 2006, Pages 441-446

  Sireli, U T ^a   Filazi, A ^a   Cadirci O ^a  

^a ANKARA UNIVERSITY   (Turkey)

Author keywords

Cooking procedure; Egg; Gentamicin; HPLC fluorescence; Residues; Storage times

Indexed keywords

EID: 33847674084     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (24)

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