EFSA JournalVolume 6, Issue 7 730 OpinionOpen Access Withdrawal period for Elancoban® for chickens for fattening, chickens reared for laying and turkeys for fattening - Scientific Opinion of the Panel on Additives and Products or Substances used in Animal Feed European Food Safety Authority (EFSA), European Food Safety Authority (EFSA)Search for more papers by this author European Food Safety Authority (EFSA), European Food Safety Authority (EFSA)Search for more papers by this author First published: 09 July 2008 https://doi.org/10.2903/j.efsa.2008.730Citations: 2 Panel members: Georges Bories, Paul Brantom, Joaquim Brufau de Barberà, Andrew Chesson, Pier Sandro Cocconcelli, Bogdan Debski, Noël Dierick, Anders Franklin, Jürgen Gropp, Ingrid Halle, Christer Hogstrand, Joop de Knecht, Lubomir Leng, Anne-Katrine Lundebye Haldorsen, Alberto Mantovani, Miklós Mézes, Carlo Nebbia, Walter Rambeck, Guido Rychen, Atte von Wright and Pieter Wester Acknowledgement: The European Food Safety Authority wishes to thank the members of the Working Group on Coccidiostats for the preparation of this opinion. Adoption date: 18 June 2008 Published date: 9 July 2008 Question number: EFSA-Q-2007-140 AboutPDF ToolsExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat References Davison, K.L., 1984. Monensin Absorption and Metabolism in Calves and Chickens. J. Agr. Food Chem. 32, 1273– 1277. Dimenna, G.P., Lyon, F.S., Thompson, F.M., Creegan, J.A. and Wright, G.J., 1989. Effect of antibiotic combination, dosing period, dose vehicle, and assay method on salinomycin residue levels and their ionophoricity in chicken tissues. J. Agr. Food Chem. 37, 668– 676. 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