|
| << vorige | volgende >> |
Tijdschrift beschrijving
Alle jaargangen van het bijbehorende tijdschrift
Alle afleveringen van het bijbehorende jaargang
Alle artikelen van de bijbehorende aflevering
Details van artikel 17 van 18 gevonden artikelen
| Titel: |
The effect of cooking on veterinary drug residues in food: 7. ivermectin |
| Auteur: |
Rose, M. D. Farrington, W. H. H. Shearer, G. |
| Verschenen in: |
Food additives and contaminants. Pt. A, Chemistry, analysis, control, exposure & risk assessment |
| Paginering: | Jaargang 15 (1998) nr. 2 pagina's 157-161 |
| Jaar: |
1998-02 |
| Inhoud: |
The stability to heat and cooking of ivermectin was investigated. The drug was insufficiently soluble in water to allow the effect of heating in simple aqueous solutions to be studied. The effect of a range of cooking processes was investigated on pig muscle and liver, cattle muscle and liver and salmon muscle. The drug was found to be stable to the effect of cooking. Some leaching of ivermectin with juices as they exuded from the foods as they were cooked was observed; in one case this amounted to about 50% of the total residue. |
| Uitgever: |
Taylor & Francis |
| Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
Details van artikel 17 van 18 gevonden artikelen
| << vorige | volgende >> |