IMPACT OF SOME TECHNOLOGICAL FACTORS ON THE STABILITY OF CIPROFLOXACIN RESIDUES IN MILK
The effect of the technological steps used in making and during the storage at 6°C for 15 days of concentrated yoghurt (Labneh) from reconstituted skim milk being spiked with veterinary residues, namely ciprofloxacin at concentration 100 ppm to study the behavior of this residues. In addition, t...
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| Format: | Artigo |
| Jezik: | Árabe |
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Mansoura University, Faculty of Agriculture
2012-10-01
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| Serija: | Journal of Food and Dairy Sciences |
| Teme: | |
| Online dostop: | https://jfds.journals.ekb.eg/article_81670_b6c8054145844da9f457ddb2844af1a1.pdf |
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