Tissue residue depletion of moxidectin in lambs (Ovis aries) following subcutaneous administration.

Autor: Cruz MDBA; a School of Food Engineering, Department of Food Sciences , University of Campinas - UNICAMP , Campinas , SP , Brazil., Fernandes MÂM; b Department of Animal Science , Sheep and Goat Production and Research Center (LAPOC), Federal University of Paraná , Curitiba , PR , Brazil., Monteiro ALG; b Department of Animal Science , Sheep and Goat Production and Research Center (LAPOC), Federal University of Paraná , Curitiba , PR , Brazil., Teles JA; a School of Food Engineering, Department of Food Sciences , University of Campinas - UNICAMP , Campinas , SP , Brazil., Anadón A; c Department of Pharmacology and Toxicology, Faculty of Veterinary Medicine , Universidad Complutense de Madrid , Madrid , Spain., Reyes FGR; a School of Food Engineering, Department of Food Sciences , University of Campinas - UNICAMP , Campinas , SP , Brazil.

Publikováno v: Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment [Food Addit Contam Part A Chem Anal Control Expo Risk Assess] 2018 Jul; Vol. 35 (7), pp. 1278-1285. Date of Electronic Publication: 2018 Jun 07.