Residual quantities of antibiotics in duck's meat and liver

Jonkova, G.; Kirova, M.; Nicheva, S.

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.

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AGROVOC Keywords

almacenamiento antibiotique carne de pato foie stockage temperatura temperature viande de canard

Bibliographic information

Published in

Khranitelna Promishlenost (Bulgaria) | Food Industry

Volume 43 Issue 8 ISSN 0205-3837

Pagination

pp. 5-8

Other Subjects

Aptitude a la conservation; Antibioticos; Aptitud para la conservacion; Higado

Language

Bulgarian

Note

Summary (En)

3 ill.; 14 ref.

Type

Summary

Corporate Author

Firma "Nikolov-Internesh"n"l", Sofia (Bulgaria). Institut po Kriobiologiya i Liofilizatsiya na Selskostopanska Akademiya. S"yuz po Khranitelno-vkusova Promishlenost

In AGRIS since: 1995-08-15

Format: AGRIS AP

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Residual quantities of antibiotics in duck's meat and liver

1994

AGROVOC Keywords

Bibliographic information