Estimation of ractopamine residues in meat and bone meal samples fed to swine through SPE-LC-MS/MS.

dc.contributorVIVIAN FEDDERN, CNPSA; ANGELICA RIQUELI LAUX, UNC; GUSTAVO JULIO MELLO M DE LIMA, CNPSA; OSMAR ANTONIO DALLA COSTA, CNPSA; VANESSA GRESSLER, CNPSA.
dc.creatorFEDDERN, V.
dc.creatorLAUX, A. R.
dc.creatorLIMA, G. J. M. M. de
dc.creatorDALLA COSTA, O. A.
dc.creatorGRESSLER, V.
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: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 24., 2014, Aracaju. Anais... Aracaju: SBCTA/UFS, 2014. 1 CD-ROM.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1014206
dc.languageeng
dc.rightsopenAccess
dc.subjectSwine through SPE-LC-MS/MS
dc.subjectRactopamine residues
dc.subjectPig.
dc.titleEstimation of ractopamine residues in meat and bone meal samples fed to swine through SPE-LC-MS/MS.
dc.typeOtros


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