Salinomycin concentration in eggs and tissues of laying hens

Acta Veterinaria Brno

Volumn 77, Issue 3, 2008, Pages 423-429

  Sinigoj Gacnik K ^a   Zorman Rojs, O ^a  

^a UNIVERSITY OF LJUBLJANA   (Slovenia)

Author keywords

Cooking; Eggs; Poultry tissues; Residue stability; Residues; Salinomycin

Indexed keywords

EID: 55549116007     PISSN: 00017213     EISSN: None     Source Type: Journal    
DOI: 10.2754/avb200877030423     Document Type: Article

References (22)

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