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Stability of sulphadimidine during raw fermented sausage preparation

  • Published:1994-06 Issue:6 Volume:198 Page:480-485
  • ISSN:0044-3026
  • Container-title:Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung
  • language:en
  • Short-container-title:Z Lebensm Unters Forch

Author:

Smit Laurentius A.,Hoogenboom Laurentius A. P.,Berghmans Marcel C. J.,Haagsma Nel

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Reference25 articles.

1. Van Schothorst M (1969) Antibiotic residues in slaughter animals. Ph. D. Thesis. University of Utrecht, The Netherlands

2. Scheibner G (1972) Monatsh Veterinärmed 27:161?164

3. Scheibner G (1972) Monatsh Veterinärmed 27:745?747

4. DePaolis AM, Katz SE, Rosen JD (1977) J Agric Food Chem 25:1112?1115

5. Katz SE, Fassbender CA, DePaolis AM, Rosen JD (1978) J Assoc Off Anal Chem 61:564?568

Cited by 7 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. REDUCTION IN SPIKED SULPHADIMIDINE LEVELS IN MILK BY COMMON STORAGE AND PROCESSING TECHNIQUES;Journal of Food Processing and Preservation;2010-02

2. Stability of sulphadimidine during raw fermented sausage preparation: reaction of sulphadimine with nitrite;European Food Research and Technology;2000-01-05

3. Binding of sulphadimidine to glucose in sausage;European Food Research and Technology;1999-08-03

4. Bound sulphadimidine residues in raw fermented sausage: release under acidic conditions and bioavailability in rats;Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A;1999-03-03

5. The Effect of Processing on Veterinary Residues in Foods;Advances in Experimental Medicine and Biology;1999
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