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The effect of cooking on veterinary drug residues in food: 7. ivermectin

التفاصيل البيبلوغرافية
العنوان: The effect of cooking on veterinary drug residues in food: 7. ivermectin
المؤلفون: M. D. Rose, G. Shearer, William H. H. Farrington
المصدر: University of Manchester-PURE
بيانات النشر: Informa UK Limited, 1998.
سنة النشر: 1998
مصطلحات موضوعية: Drug, Hot Temperature, Meat, Swine, Health, Toxicology and Mutagenesis, media_common.quotation_subject, Antiprotozoal Agents, Toxicology, Residue (chemistry), Ivermectin, Salmon, parasitic diseases, otorhinolaryngologic diseases, medicine, Animals, Veterinary drug, Cooking, Food science, Anthelmintic, media_common, Chemistry, Antinematodal Agents, technology, industry, and agriculture, Public Health, Environmental and Occupational Health, food and beverages, General Chemistry, Drug Residues, Biochemistry, Chemistry (miscellaneous), Cattle, Food Science, medicine.drug
الوصف: The stability to heat and cooking of ivermectin was investigated. The drug was insufficiently soluble in water to allow the effect of heating in simple aqueous solutions to be studied. The effect of a range of cooking processes was investigated on pig muscle and liver, cattle muscle and liver and salmon muscle. The drug was found to be stable to the effect of cooking. Some leaching of ivermectin with juices as they exuded from the foods as they were cooked was observed; in one case this amounted to about 50% of the total residue.
تدمد: 0265-203X
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ee7981c8e977255a0d7838d692179ede
https://doi.org/10.1080/02652039809374625
رقم الأكسشن: edsair.doi.dedup.....ee7981c8e977255a0d7838d692179ede
قاعدة البيانات: OpenAIRE
الوصف
تدمد:0265203X