Effect of roasting, boiling and microwaving cooking method on sulfadiazine + trimethoprim residues in edible tissues of broiler by microbial inhibition method

A. Javadi; H. Mirzaie; S. A. Khatibi

doi:10.5897/AJMR10.602

African Journal of
Microbiology Research

Abbreviation: Afr. J. Microbiol. Res.
Language: English
ISSN: 1996-0808
DOI: 10.5897/AJMR
Start Year: 2007
Published Articles: 5229

Full Length Research Paper

Effect of roasting, boiling and microwaving cooking method on sulfadiazine + trimethoprim residues in edible tissues of broiler by microbial inhibition method

A. Javadi1*, H. Mirzaie1 and S. A. Khatibi2

1Department of Food Hygiene, Faculty of Veterinary Science, Islamic Azad University, Tabriz Branch, Tabriz, 5157944533, Iran. 2Tabriz Young Researchers Club, Islamic Azad University, Tabriz branch, 5157944533, Iran.
Email: [email protected]

Article Number - 145521E12767
Vol.5(1), pp. 16-19 , January 2011
https://doi.org/10.5897/AJMR10.602

Published: 04 January 2011

Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0.

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African Journal of Microbiology Research

Effect of roasting, boiling and microwaving cooking method on sulfadiazine + trimethoprim residues in edible tissues of broiler by microbial inhibition method

A. Javadi1*, H. Mirzaie1 and S. A. Khatibi2

African Journal of
Microbiology Research