THE EFFECT OF COOKING AND STORAGE ON FLORFENICOL AND FLORFENICOL AMINE RESIDUES IN EGGS
The aim of this study was to evaluate the effects of storage conditions (room temperature, refrigerator) and cooking methods (frying, boiling) on florfenicol (FF) and florfenicol amine (FFA) residue levels in eggs. Without any significant difference between storage conditions at 20˚C and +4˚C, resid...
Main Authors: | , , , , |
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Format: | Article |
Language: | English |
Published: |
Chiriotti Editori
2015-09-01
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Series: | Italian Journal of Food Science |
Online Access: | http://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/278 |