Depletion of Amoxicillin Residue in Edible Tissue of Broiler Chicken by Different Cooking Methods

<div>Chemical structure of amoxicillin. The octanol-water partition coefficient (log K<sub>ow</sub>) <sub>=</sub> 0.87, 0.97; acidity constant (pK<sub>a</sub>) <sub>=</sub> 2.4, 2.8, 7.2 [<a href="/journals/ijac/2022/7812441/#B22">22</a>].</div>

International Journal of Analytical Chemistry

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Figure 1

Figure 1: Depletion of Amoxicillin Residue in Edible Tissue of Broiler Chicken by Different Cooking Methods 