|
Thermstability of atrazine residues in rabbit meat
|
|
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
|
Publication year |
2006
|
Pages |
65-74
|
Availability location |
مكتبة معهد بحوث صحة الحيوان
|
Availability number |
|
Organization Name |
|
City |
كفر الشيخ
|
serial title |
المؤتمر العلمى الثانى
|
Author(s) from ARC |
|
External authors (outside ARC) |
|
Agris Categories |
Veterinary science and hygiene - General aspects
|
AGROVOC TERMS |
Atrazine.
Rabbit meat.
Residues.
|
Proposed Agrovoc |
Thermstability;
|
Publication Type |
Conference/Workshop
|