Название книги: Chemical Analysis of Antibiotic Residues in Food


Автор:


ISBN: 9781118067185


Издательство: John Wiley & Sons Limited


Год: 2018


Кол-во стр.: 377


Chemical Analysis of Antibiotic Residues in Food
is a single-source reference for readers interested in the development of analytical methods for analyzing antibiotic residues in food. It covers themes that include quality assurance and quality control, antibiotic chemical properties, pharmacokinetics, metabolism, distribution, food safety regulations, and chemical analysis. In addition, the material presented includes background information valuable for understanding the choice of marker residue and target animal tissue to use for regulatory analysis. This comprehensive reference:
Includes topics on general issues related to screening and confirmatory methods
Presents updated information on food safety regulation based on routine screening and confirmatory methods, especially LC-MS
Provides general guidance for method development, validation, and estimation of measurement uncertainty
Chemical Analysis of Antibiotic Residues in Food
is written and organized with a balance between practical use and theory to provide laboratories with a solid and reliable reference on antibiotic residue analysis. Thorough coverage elicits the latest scientific findings to assist the ongoing efforts toward refining analytical methods for producing safe foods of animal origin.