A Traceability System for Sulfonamide Residues in Chicken Meat-Balls
Studies on the effect of different temperature and time for boiling and deep-frying, and power and time for micro-waving on sulfonamides (SAs) residues i.e. sulfadiazine (SDZ), sulfamethazine (SMZ), sulfamethoxazole (SMX), and sulfaquinoxaline (SQX) in chicken meat-balls were carried out. The purpos...
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| Médium: | Diplomová práce |
| Jazyk: | English English |
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2008
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| On-line přístup: | http://psasir.upm.edu.my/id/eprint/5718/1/FSTM_2008_9_abstract.pdf |