書誌事項
- タイトル別名
-
- Effects of Cold Storage and Heating on Residue and Oxytetracycline Residue in Meat and Fish
- シハン ショクヒン チュウ ノ オキシテトラサイクリン ザンリュウリョウ ト ソノ ホゾン オヨビ カネツ ニ ヨル ヘンドウ ニ ツイテ
この論文をさがす
抄録
Oxytetracycline (OTC) residues in thirty-three meat and fish products were examined, and the effects of cold storage and heating on the levels of residue in pork were investigated. OTC residues were mainly observed in prawns and swine and chicken liver, although every sample was within the tolerance limit. It was found that the level of OTC in pork under refrigeration decreased over time, except for frozen pork dumpling. The OTC levels in pork which OTC had been added were found to be significantly reduced by heating, and the levels were found to decrease more at higher temperature and longer heating time.
収録刊行物
-
- 日本食品化学学会誌
-
日本食品化学学会誌 8 (1), 57-61, 2001
日本食品化学学会
- Tweet
キーワード
詳細情報 詳細情報について
-
- CRID
- 1390001205195336960
-
- NII論文ID
- 110007367219
-
- NII書誌ID
- AA11666400
-
- ISSN
- 21896445
- 13412094
-
- NDL書誌ID
- 5768938
-
- 本文言語コード
- ja
-
- データソース種別
-
- JaLC
- NDL
- CiNii Articles
-
- 抄録ライセンスフラグ
- 使用不可