01944nam a2200481 c 4500001001300000005001500013007000300028008004100031040001100072041001300083052002900096245027400125300002400399545005200423545005200475545005200527545005200579545005200631545004000683545005200723545004000775545007100815653010500886700001900991700003601010700001401046700001401060700001401074700001401088700001401102700001401116700004001130773013701170900001601307900001601323900001801339900001701357900002001374900001801394900001501412900001701427900001801444KSI00086158920110825135519ta110530s2009    ulk           000   kor    a0110010 akorbeng01a573.05b한545ㅎc41(5)00a식품 중 아목시실린, 암피실린, 옥소린산 및 플루메퀸의 분석 =xAnalysis of amoxicillin, ampicilliin, oxolinic acid, and flumequin in foods /d김희연,e최희주,e김용훈,e최선희,e정소영,e이화정,e김재인,e최계선,e최재천  ap. 490-497 ;c29 cm  a김희연, 서울지방식품의약품안전청  a최희주, 서울지방식품의약품안전청  a김용훈, 서울지방식품의약품안전청  a최선희, 서울지방식품의약품안전청  a정소영, 서울지방식품의약품안전청  a이화정, 식품의약품안전청  a김재인, 서울지방식품의약품안전청  a최계선, 식품의약품안전청  a최재천, 서울지방식품의약품안전청bchjatu@kfda.go,kr  aAmoxicillinaAmpicilliinaOxolinic acidaFlumequinaMass spectrometrya산업화a항생항균물질1 a김희연4aut1 a최희주,d1977-0KAC2018147491 a김용훈1 a최선희1 a정소영1 a이화정1 a김재인1 a최계선1 a최재천,g崔載仟0KAC2018H42460 t한국식품과학회지.d韓國食品科學會.g41권 5호(2009년 10월), p. 490-497q41:5<490w(011001)KSE199508795,x0367-629310aKim, Heeyun10aChoi, Heeju10aKim, Yonghoon10aChoi, Sunhee10aCheong, Soyoung10aLee, Hwajeong10aKim, Jaein10aChoi, Gyesun10aChoi, Jaechun