(PDF) Determination of Erythromycin and Oleandomycin in

Determination of Erythromycin and Oleandomycin in Meat and Fish by LC/MS

Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - Japan

doi 10.3358/shokueishi.40.4_309

Full Text

Abstract

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Categories

Occupational Health

Date

January 1, 1999

Authors

Terumitsu YOSHIDA

Hiroyuki NAKAZAWA

Publisher

Japanese Society for Food Hygiene and Safety

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