HIGHLIGHTS
- who: Manli Wu and collaborators from the College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China have published the research: Effect of Cooking Methods on Amphenicols and Metabolites Residues in Livestock and Poultry Meat Spiked Tissues, in the Journal: Foods 2022, 11, 3497. of /2022/
- what: This study was designed to evaluate the effects of boiling deep-frying and microwave processing under different time conditions the residue levels of and metabolites in livestock and poultry meat. To ensure the consistency of the target compound concentrations in the meat blocks used for subsequent cooking . . .
If you want to have access to all the content you need to log in!
Thanks :)
If you don't have an account, you can create one here.