Cooking effects on chloramphenicol residues in swine muscle tissue.
Resource
Food Science,22(5),528-532.
Journal
Food Science
Journal Volume
22
Journal Issue
5
Pages
528-532
Date Issued
1995-12
Date
1995-12
Author(s)
Hsu, S.Y.
Tang, J.J.
Epstein, R.L.
Lee, K.S.
Type
journal article