Effect of Cooking Methods on Amphenicols and Metabolites Residues in Livestock and Poultry Meat Spiked Tissues

Foods of animal origin, as nutritional supplements, are usually consumed after cooking, but residues of amphenicols in fresh raw meat threaten human health. Therefore, this study was designed to evaluate the effects of boiling, deep-frying and microwave processing under different time conditions on...

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Detalles Bibliográficos
Autores principales: Wu, Manli, Cheng, Xin, Wu, Xinyi, Qian, Hang, Wang, Wei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9658256/
https://www.ncbi.nlm.nih.gov/pubmed/36360114
http://dx.doi.org/10.3390/foods11213497

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9658256/
https://www.ncbi.nlm.nih.gov/pubmed/36360114
http://dx.doi.org/10.3390/foods11213497

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