Assessment of ractopamine in meat and bone meal through LC-MS/MS using solid phase extraction (SPE).

dc.contributorVIVIAN FEDDERN, CNPSA; VANESSA GRESSLER, CNPSA; ANGELICA RIQUELI LAUX, UNC/Concórdia; MARCIO LUIS BUSI DA SILVA, CNPSA; GUSTAVO JULIO MELLO M DE LIMA, CNPSA.
dc.creatorFEDDERN, V.
dc.creatorGRESSLER, V.
dc.creatorLAUX. A. R.
dc.creatorSILVA, M. L. B. da
dc.creatorLIMA, G. J. M. M. de
dc.date.accessioned2015-04-24T11:11:11Z
dc.date.available2015-04-24T11:11:11Z
dc.date.created2015-04-24T11:11:11Z
dc.date.issued2014
dc.identifierIn: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY & EXPO, 17., Montreal. Book of abstracts. Ontario: International Union of Food Science & Technology: Canadian Institute of Food Science And Technology, 2014. p. 551. UP303.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1014189
dc.languageeng
dc.rightsopenAccess
dc.titleAssessment of ractopamine in meat and bone meal through LC-MS/MS using solid phase extraction (SPE).
dc.typeOtros


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