Antibiotic Residues Distribute Uniformly in Broiler Chicken Breast Muscle Tissue

By Reyes-Herrera Ixchel   Donoghue Dan J.  

Journal of Food Protection, Vol. 71, Iss. 1, 2008-01 ,pp. : 223-225

International Association for Food Protection

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Effect of Irradiation, Packaging, and Postirradiation Cooking on the Thiamin Content of Chicken Meat

By van Calenberg Sabine   Philips Ben   Mondelaers Wim   van Cleemput Oswald   Huyghebaert Andre  

Journal of Food Protection, Vol. 62, Iss. 11, 1999-11 ,pp. : 1303-1307

International Association for Food Protection

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The effect of cooking on veterinary drug residues in food: Nicarbazin (Dinitrocarbanilide component)

By Tarbin J. A.   Bygrave J.   Bigwood T.   Hardy D.   Rose M.   Sharman M.  

Food Additives and Contaminants, Vol. 22, Iss. 11, 2005-11 ,pp. : 1126-1131

Taylor & Francis Ltd

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Combined Effect of Cooking (Grilling and Roasting) and Chilling Storage (with and without Air) on Lipid and Cholesterol Oxidation in Chicken Breast

By Conchillo Ana   Ansorena Diana   Astiasarán Iciar  

Journal of Food Protection, Vol. 66, Iss. 5, 2003-05 ,pp. : 840-846

International Association for Food Protection

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Incurred Arsenic Residues in Chicken Eggs

By Donoghue Dan J.   Hairston Herman   Cope Carol V.   Bartholomew Mary J.   Wagner David D.  

Journal of Food Protection, Vol. 57, Iss. 3, 1994-03 ,pp. : 218-223

International Association for Food Protection

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