[ 한국식품위생안전성학회지 ] Vol.22, No.1 | 2007
Streptomycin의 약욕에 따른 양식 어류(넙치, 조피볼락, 참돔)의 근육조직내 잔류량의 변화
Muscle Tissue Distribution Level after Dipping Administration of Streptomycin in Olive Flounder (Paralichthys olivaceus),Rockfish (Sebastes schlegeli), and Red sea bream (Pagrus major)
Keyword : Streptomycin, LC/MS/MS, Olive flounder, Rockfish, Red sea bream
Author's : 김 석·천명선*·정희식**·정원철·김동혁·손호영·민원기·이후장†