Effect of different cooking methods on ractopamine residues in beef
Author:
Publisher
Egypts Presidential Specialized Council for Education and Scientific Research
Link
http://bvmj.journals.ekb.eg/article_31299_5c47a8145e4e4c5c6c6c0f2e4b723d8c.pdf
Cited by 4 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. Multifunctional one-droplet microfluidic chemosensing of ractopamine in real samples: a user-oriented flexible nano-architecture for on-site food and pharmaceutical analysis using optical sensors;Analytical Methods;2023
2. Presence of β 2 ‐agonist growth promoters in human urine samples: GC‐MS/MS evaluation of the excretion profiles of ractopamine administered in microdoses;Drug Testing and Analysis;2022-11
3. β-Agonist in the environmental waters: a review on threats and determination methods;Green Chemistry Letters and Reviews;2022-01-02
4. Food adulteration with genetically modified soybeans and maize, meat of animal species and ractopamine residues in different food products;Electronic Journal of Biotechnology;2022-01
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