EFFECT OF GRILLING PROCESS ON ANTIBIOTIC RESIDUES IN EDIBLE IN TISSUES OF POULTRY BY FPT METHOD

被引：0
|
作者：
Javadi, A. [1 ]
Khatibi, A. [1 ]
Ghandfroushan, M. [1 ]
Khabiri, M. [1 ]
机构：
[1] Islamic Azad Univ, Fac Vet Med, Tabriz, Iran
来源：
BASIC & CLINICAL PHARMACOLOGY & TOXICOLOGY | 2009年 / 105卷
关键词：
Grilling; antibiotic residues; poultry; stuff; FPT;
D O I：
暂无
中图分类号：
R9 [药学];
学科分类号：
1007 ;
摘要：
引用
收藏
页码：134 / 134
页数：1
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