过程对家禽肌肉菌定位剂的影响

Rui R Martins1,2,3, André M P T Pereira1, Liliana J G Silva1

  • 1LAQV, REQUIMTE, Laboratory of Bromatology and Pharmacognosy, Faculty of Pharmacy, University of Coimbra, Polo III, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal.

概括

家禽肉会显著改变菌剂残留物水平. 烤,烧烤和微波炉增加了残留物,而酒或葡萄酒水则减少了残留物,影响了食品安全评估.