Analysis of erythromycin and oleandomycin residues in food by high-performance liquid chromatography with fluorometric detection

Author: Edder P.  

Publisher: Taylor & Francis Ltd

ISSN: 1464-5122

Source: Food Additives and Contaminants, Vol.19, Iss.3, 2002-03, pp. : 232-240

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content