Effect of deep-frying at different temperature and time on sulfonamide residues in chicken meat-balls.
Sulfonamide residues are proven to be reduced in raw chicken meat after heat treatment but in processed chicken balls it is yet to be done. The objective of the study was to determine the optimum heat treatment condition for the reduction of sulfonamide residues in production of acceptable quality c...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
National Laboratories of Foods and Drugs
2008
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| Online Access: | http://psasir.upm.edu.my/id/eprint/14221/1/Effect%20of%20deep.pdf http://psasir.upm.edu.my/id/eprint/14221/ |
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