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Thermstability of atrazine residues in rabbit meat
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Abstract: 3 this study was dne n a totalof 30 rabbits they were dived int 3 groups , 10 of each , the first and second group were fed a ratin containing herbicidal atrazine (400 ppm.) whil these of the third group were fed a clean ration for 2 weeks and all were slaughtered the muscles of each group were processed together and the residual level of atrazine was analyzed by HPLC . Levels was nt significantly reduced by the freeze treatment of samples . Hygienic measures as well as public health importance were discussed
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| Publication year |
2006
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| Pages |
65-74
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| Availability location |
مكتبة معهد بحوث صحة الحيوان
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| Availability number |
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| Organization Name |
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| City |
كفر الشيخ
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| serial title |
المؤتمر العلمى الثانى
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| Author(s) from ARC |
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| External authors (outside ARC) |
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| Agris Categories |
Veterinary science and hygiene - General aspects
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AGROVOC
TERMS |
Atrazine.
Rabbit meat.
Residues.
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| Proposed Agrovoc |
Thermstability;
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| Publication Type |
Conference/Workshop
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