[Effect of culinary treatment on residual quantities of streptomycin and oxytetracycline in meat and chicken by-products]. | Vopr Pitan;(1): 59-60, 1976. | MEDLINE

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[Effect of culinary treatment on residual quantities of streptomycin and oxytetracycline in meat and chicken by-products]. / Vliianie kulinarnoi obrabotki na ostatochnye kolichestva streptomitsina i oksitetratsiklina v miase i subproduktakh kur

Shakarian, G A; Akopian, Z M; Sevian, T K.

Vopr Pitan ; (1): 59-60, 1976.

Article in Ru | MEDLINE | ID: mdl-987647

Subject(s)

Cooking; Meat/analysis; Oxytetracycline/analysis; Poultry Products/analysis; Streptomycin/analysis; Animals; Chickens; Time Factors

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Collection: 01-internacional Database: MEDLINE Main subject: Oxytetracycline / Poultry Products / Streptomycin / Cooking / Meat Limits: Animals Language: Ru Journal: Vopr Pitan Year: 1976 Document type: Article

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Collection: 01-internacional Database: MEDLINE Main subject: Oxytetracycline / Poultry Products / Streptomycin / Cooking / Meat Limits: Animals Language: Ru Journal: Vopr Pitan Year: 1976 Document type: Article