offensive odor of the breath.
an expired breath.
an agent capable of producing hallucinations or false sensory perceptions. Unlikely to have any use in animals.
a group of synthetic ?-blocking agents including phenoxybenzamine, dibenamine.
obligate halophiles which spoil meat of high salt content.
bacteria which are tolerant to high concentrations of salt and can survive on and cause spoilage of salted meats.
a coccidiostat used in poultry; derived from ornamental hydrangeas.
an element of group VII of the periodic table, the members of which form similar (saltlike) compounds in combination with sodium. The halogens are bromine, chlorine, fluorine, iodine and astatine.
pertaining to a substance to which a halogen is added.
h. salicylanilides. see rafoxanide, clioxanide.
the process of adding a molecule of a halogen to each double bond of an unsaturated fatty acid. Forms a basis for the measurement of a food’s content of unsaturated fatty acids.