Influence of Cooking/Processing Conditions on Levamisole Residues in Swine Muscle Tissues

許順堯Epstein, R. L.R. L.EpsteinHsu, Shun-YaoShun-YaoHsu2009-03-182018-06-292009-03-182018-06-291993http://ntur.lib.ntu.edu.tw//handle/246246/146060en-USInfluence of Cooking/Processing Conditions on Levamisole Residues in Swine Muscle Tissuesconference paper