Stability of penicillin antibiotic residues in meat during storage-Reference-Cited by-同舟云学术

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Stability of penicillin antibiotic residues in meat during storage

Published:2000-06 Issue:1-2 Volume:882 Page:135-143
ISSN:0021-9673
Container-title:Journal of Chromatography A
language:en
Short-container-title:Journal of Chromatography A

Author:

Verdon Eric,Fuselier Régine,Hurtaud-Pessel Dominique,Couëdor Pierrick,Cadieu Nathalie,Laurentie Michel

Publisher

Elsevier BV

Subject

Organic Chemistry,General Medicine,Biochemistry,Analytical Chemistry

Reference10 articles.

1. Commission Regulation No. 2701/94, Off. J. Eur. Community No. L 287/7, 1994.

2. Determination of benzylpenicillin in plasma and lymph at the ng ml−1 level by reversed-phase liquid chromatography in combination with digital subtraction chromatography technique

3. Liquid Chromatographic Determination of Benzylpenicillin and Cloxacillin in Animal Tissues and Its Application to a Study of the Stability at –20°C of Spiked and Incurred Residues of Benzylpenicillin in Ovine Liver

4. Effect of cooking and cold storage on biologically active antibiotic residues in meat

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