Effect of pasteurization and fermentation on residues of sulphonamides in sausages-Reference-Cited by-同舟云学术

Effect of pasteurization and fermentation on residues of sulphonamides in sausages

Published:2007-06-29 Issue:5 Volume:26 Page:479-483
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

ELLERBROEK L. I.,STEFFEN G.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1991.tb01992.x/fullpdf

Reference14 articles.

1. Persistenz von Gülle-Arzneistoffen in der Nahrungskette;Berger;Archiv für Lebensmitelhygiene,1986

2. Effect of different methods of preservation and cooking on some antibiotic residues in meat;Elmossalami;Egyptian Journal of Veterinary Science,1985

3. Verordnung über die hygienischen Anforderungen und amtlichen Untersuchungen beim Verkehr mit Fleisch (Fleischhygiene-Verordnung - FIHV) vom 30.10.1986;FIHV;Bundesgesetzblatt,1986

4. Effect of storage and processing on tetracycline residues in meat and bones;Honikel;Journal of the Association of Official Analytical Chemists,1978

Cited by 3 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. The Effect of Processing on Veterinary Residues in Foods;Advances in Experimental Medicine and Biology;1999

2. Stability of sulphadimidine during raw fermented sausage preparation: reaction of sulphadimidine with nitrite;Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A;1998-02-18

3. Stability of sulphadimidine during raw fermented sausage preparation;Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung;1994-06