Stability during cooking of anthelmintic veterinary drug residues in beef

Food Additives and Contaminants - Part A

Volumn 28, Issue 2, 2011, Pages 155-165

  Cooper, K M ^a   Whelan, M ^b   Danaher, M ^b   Kennedy, D G ^c  

^a QUEEN'S UNIVERSITY BELFAST   (United Kingdom)

^b ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^c AGRI FOOD AND BIOSCIENCES INSTITUTE   (United Kingdom)

Author keywords

Anthelmintics; Beef; Cooking; ProSafeBeef; QuEChERS; Stability; Veterinary drug residues

Indexed keywords

AGRICULTURE; BEEF; CALCINATION; CONVERGENCE OF NUMERICAL METHODS; DRUG PRODUCTS; EXTRACTION; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; MUSCLE; PHASE SEPARATION;

ACTIVE INGREDIENTS; ANTHELMINTICS; CONVENTIONAL COOKING; DISPERSIVE SOLID PHASE EXTRACTION; PROSAFEBEEF; QUECHERS; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY; VETERINARY DRUG RESIDUE;

COOKING;

ALBENDAZOLE; ANTHELMINTIC AGENT; CLORSULON; CLOSANTEL; CURAFLUKE; DELDRAX; FASINEX SUPER; FENBENDAZOLE; IVERMECTIN; IVOMEC SUPER; LEVAFAS DIAMOND; LEVAMISOLE; MEBENDAZOLE; NITROXINIL; OXYCLOZANIDE; RAFOXANIDE; TRICLABENDAZOLE; UNCLASSIFIED DRUG;

ANIMAL EXPERIMENT; ANIMAL TISSUE; ARTICLE; BEEF; COOKING; DRUG STABILITY; FOOD PROCESSING; FRYING; LIVER; MALE; MEAT; MULTI RESIDUE DISPERSIVE SOLID PHASE EXTRACTION METHOD; NONHUMAN; PRIORITY JOURNAL; ROASTING; SOLID PHASE EXTRACTION; TANDEM MASS SPECTROMETRY; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY;

BOS;

EID: 79951476804     PISSN: 19440049     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/19440049.2010.542775     Document Type: Article

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