Residual quantities of antibiotics in duck's meat and liver
1994
Jonkova, G. | Kirova, M. | Nicheva, S. (Rajonen Veterinarnomeditsinski Institut, Plovdiv (Bulgaria))
The influence of the storage temperature (-18 C) has been examined on the content of residual quantities of antibiotics in duck's meat and liver. The thermal stability of the antibiotics has been studied as well using various temperature regimes (60 C, 70 C and 100 C) for a certain period of time.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Institute of Agricultural Economics