Effect of Thermal Processing and Additives on the Kinetics of Oxytetracycline Degradation in Pork Muscle-Reference-Cited by-同舟云学术

Effect of Thermal Processing and Additives on the Kinetics of Oxytetracycline Degradation in Pork Muscle

Published:1997-06-01 Issue:6 Volume:45 Page:2252-2257
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Fedeniuk Rick W.¹,Shand Phyllis J.¹,McCurdy Alan R.¹

Affiliation:

1. Department of Applied Microbiology and Food Science, University of Saskatchewan, 51 Campus Drive, Saskatoon, Saskatchewan, Canada S7N 5A8, and Department of Food Science and Human Nutrition, FSHN 106, Washington State University, Pullman, Washington 99164-6376

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf960725f

Reference28 articles.

1. Application of reversed-phase liquid chromatography and prepacked C18 cartridges for the analysis of oxytetracycline and related compounds

2. Isolation of a Saponin, Hederin, and Its Sapogenin, Hederagenin, from Bur Clover (Medicago hispida **Western Utilization Research Branch, Agricultural Research Service, United States Department of Agriculture, Albany 10, Calif.

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