Effect of deep-frying at different temperature and time on sulfonamide residues in chicken meat-balls.

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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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Bibliographic Details
Main Authors:	Mohammad Rashedi, Ismail Fitry, Selamat, Jinap, Bakar, Jamilah, Abdul Aziz, Saleha
Format:	Article
Language:	English English
Published:	National Laboratories of Foods and Drugs 2008
Online Access:	http://psasir.upm.edu.my/id/eprint/14221/ http://psasir.upm.edu.my/id/eprint/14221/1/Effect%20of%20deep.pdf

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