| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539630 | Food Chemistry | 2012 | 5 Pages |
Abstract
⺠Sulphonamide residues in cattle meat by Charm II technique and the validation of the sulphonamide levels by HPLC-FLD. ⺠Of 157 meat samples, 9 samples (5.73%) were found positive by the Charm II method. ⺠HPLC-FLD was used and four samples were confirmed as positive. ⺠The results should be confirmed by sensitive systems like HPLC 1.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
F. Mor, F. Sahindokuyucu Kocasari, G. Ozdemir, B. Oz,