Food processing effects on residues: penicillins in milk and yoghurt

Authors: Grunwald L.; Petz M.1

Source: Analytica Chimica Acta, Volume 483, Number 1, 25 April 2003 , pp. 73-79(7)

Publisher: Elsevier

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Keywords: Penicillin residues; Milk processing; Yoghurt; Degradation; Penillic acid; Bound residues

Language: English

Document Type: Research article

DOI: 10.1016/S0003-2670(02)01405-8

Affiliations: 1: Department of Food Chemistry, University of Wuppertal, Gauss-Str. 20, D-42097 , Wuppertal, Germany

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