Chemical Analysis of Antibiotic Residues in Food Hardback
Edited by Jian Wang, James D. MacNeil, Jack F. Kay
Part of the Wiley Series on Mass Spectrometry series
High levels of antibiotic residues are considered health risk in animals and humans.
Chemical Analysis of Antibiotic Residues in Food covers every key aspect on chemical analysis of antibiotics residues in food, including sampling, analytical methods, validation, and quality control.
It also includes discussions of antibiotic chemical properties, pharmacokinetics, distribution, and food safety regulations.
The text?s balanced organization between practical use and theory provides analysts, scientists, managers, and laboratories with a reference book for antibiotic residue analysis in food and/or drinking water.
- Format: Hardback
- Pages: 384 pages
- Publisher: John Wiley and Sons Ltd
- Publication Date: 27/12/2011
- Category: Analytical chemistry
- ISBN: 9780470490426