Effect of roasting, boiling and microwaving cooking method on doxycycline residues in edible tissues of poultry by microbial method
A. Javadi, H. Mirzaie and S.A. Khatibi
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Effect of roasting, boiling and microwaving cooking method on doxycycline residues in edible tissues of poultry by microbial method
A. Javadi, H. Mirzaie and S.A. Khatibi