Bound sulphadimidine residues in raw fermented sausage:...

European Food Research and Technology 1999 / 03 Vol. 208; Iss. 3

Bound sulphadimidine residues in raw fermented sausage: release under acidic conditions and bioavailability in rats

L. A. Smit, N. Haagsma, A. Ruiter
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Volume:
208
Language:
english
Pages:
6
DOI:
10.1007/s002170050399
Date:
March, 1999
File:
PDF, 79 KB
english, 1999
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