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January 1, 1984Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)Open Access

Oxolinic Acid Residues in Tissues of Cultured Rainbow Trout and Ayu Fish

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YKYoji KASUGAGunma Prefectural Institute of Public Health and Environmental SciencesASAkira SugitaniFYFujizo YAMADAGifu Prefectural General Medical Center

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Cite This Study

KASUGA et al. (1984) studied this question.

synapsesocial.com/papers/6a90692fe73a4c404fc93c52https://doi.org/10.3358/shokueishi.25.512
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