THE EFFECT OF COOKING AND STORAGE ON FLORFENICOL AND FLORFENICOL AMINE RESIDUES IN EGGS

• Main Authors: Ayhan Filazi (Author), Ufuk Tansel Sireli (Author), Begum Yurdakok Dikmen (Author), Farah Gonul Aydin (Author), Asli Gul Kucukosmanoglu (Author)
• Format: Book
• Published: Chiriotti Editori, 2015-09-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

The aim of this study was to evaluate the effects of storage conditions (room temperature, refrigerator) and cooking methods (frying, boiling) on florfenicol (FF) and florfenicol amine (FFA) residue levels in eggs. Without any significant difference between storage conditions at 20˚C and +4˚C, resid...