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Research Article

Effect of roasting, boiling and microwaving cooking methods on Enrofloxacin residues in edible tissues of broiler

A. Javadi¹*, H. Mirzaie¹ and S. A. Khatibi²

¹Food Hygiene Department, Veterinary Science Faculty, Islamic Azad University, Tabriz Branch, Tabriz, 5157944533, Iran.

²Tabriz Young Researchers Club, Islamic Azad University, Tabriz branch, 5157944533, Iran.

Int. J. Pharm. & Pharmacol., 2016, 7(1), 1-6;

Received : 25 Jan 2018 / Accepted : 27 Apr 2025 / Published : 25 Jan 2018

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Effect of roasting, boiling and microwaving cooking methods on Enrofloxacin residues in edible tissues of broiler