Effect of roasting, boiling and microwaving cooking methods on enrofloxacin residues in edible tissues of broiler

African Journal of Pharmacy and Pharmacology

Volumn 5, Issue 2, 2011, Pages 214-218

  Javadi, A ^a   Mirzaie, H ^a   Khatibi, S A ^a  

^a ISLAMIC AZAD UNIVERSITY   (Iran)

Author keywords

Cooking; Edible; Enrofloxacin; Poultry; Residue; Tissue

Indexed keywords

DRUG RESIDUE; ENROFLOXACIN;

ANIMAL TISSUE; ARTICLE; AVIAN STOMACH; BOILING POINT; BREAST; BROILER; CHICKEN; CONTROLLED STUDY; COOKING; LIVER; MALE; MICROWAVE COOKING; MUSCLE TISSUE; NONHUMAN; RAW MEAT; RESIDUE ANALYSIS; ROASTING;

EID: 79953668711     PISSN: None     EISSN: 19960816     Source Type: Journal    
DOI: None     Document Type: Article

References (21)

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