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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书目信息
页码
pp. 5-8
其它主题
Aptitude a la conservation; Antibioticos; Aptitud para la conservacion; Higado
语言
保加利亚语
注释
Summary (En)
3 ill.; 14 ref.
类型
Summary
团体作者
Firma "Nikolov-Internesh"n"l", Sofia (Bulgaria). Institut po Kriobiologiya i Liofilizatsiya na Selskostopanska Akademiya. S"yuz po Khranitelno-vkusova Promishlenost
1995-08-15
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