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Sulfamethazine in food: a new approach to screening

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posted on 2018-01-17, 09:59 authored by Jill N. Hancox
The aim of the research was to use the principles of immunoassays and fluorescence spectroscopy to detect the presence of 4-amino-N-(4,5- dimethyl-2-pyrimidinyl)benzenesulfonamide, commonly known as sulfamethazine, in food. [Continues.]

Funding

Loughborough University. Enviromed PLC.

History

School

  • Science

Department

  • Chemistry

Publisher

© J.N. Hancox

Publisher statement

This work is made available according to the conditions of the Creative Commons Attribution-NonCommercial-NoDerivatives 2.5 Generic (CC BY-NC-ND 2.5) licence. Full details of this licence are available at: http://creativecommons.org/licenses/by-nc-nd/2.5/

Publication date

1998

Notes

A Doctoral Thesis. Submitted in partial fulfilment of the requirements for the award of Doctor of Philosophy at Loughborough University.

Language

  • en

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    Chemistry Theses

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    Keywords

    untaggedChemical Sciences not elsewhere classified

    Licence

    CC BY-NC-ND 2.5

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