Depletion of Amoxicillin Residue in Edible Tissue of Broiler Chicken by Different Cooking Methods

A new simple isocratic, RP-HPLC method, was developed and validated to estimate amoxicillin (Amox) residue depletion caused by different cooking methods in broiler chicken tissue. The limit of detection (LOD) and the limit of quantitation (LOQ) were 1.32 and 4.00 µg mL(−1), respectively. The calibra...

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Detalles Bibliográficos
Autores principales: Lakew, Aynalem, Megersa, Negussie, Chandravanshi, Bhagwan S.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9433235/
https://www.ncbi.nlm.nih.gov/pubmed/36060532
http://dx.doi.org/10.1155/2022/7812441

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9433235/
https://www.ncbi.nlm.nih.gov/pubmed/36060532
http://dx.doi.org/10.1155/2022/7812441

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