Investigation of the effects of some processing conditions on the fate of oxytetracycline and tylosin antibiotics in the making of commonly consumed cheeses from the East Mediterranean.

Hassan, Hussein F; Saidy, Liz; Haddad, Rita; Hosri, Chadi; Asmar, Shady; Jammoul, Adla; Jammoul, Rola; Hassan, Hamad; Serhan, Mireille

Hassan, Hussein F; Saidy, Liz; Haddad, Rita; Hosri, Chadi; Asmar, Shady; Jammoul, Adla; Jammoul, Rola; Hassan, Hamad; Serhan, Mireille.

Afiliação

Hassan HF; Department of Natural Sciences, School of Arts and Sciences, Lebanese American University, Lebanon.
Saidy L; Department of Natural Sciences, School of Arts and Sciences, Lebanese American University, Lebanon.
Haddad R; Department of Natural Sciences, School of Arts and Sciences, Lebanese American University, Lebanon.
Hosri C; Department of Veterinary Sciences, Faculty of Agronomy, Lebanese University, Dekwaneh, Lebanon.
Asmar S; Research and Development Department, Dairy Khoury, Metn, Lebanon.
Jammoul A; Lebanese Agricultural Research Institute, Fanar, Lebanon.
Jammoul R; Lebanese Agricultural Research Institute, Fanar, Lebanon.
Hassan H; Faculty of Public Health, Lebanese University, Beirut, Lebanon.
Serhan M; Minister's Office, Ministry of Public Health, Beirut, Lebanon.

Vet World ; 14(6): 1644-1649, 2021 Jun.

Article em En | MEDLINE | ID: mdl-34316215

Palavras-chave

antibiotics; cheeses; liquid chromatographymass-spectrometry; oxytetracycline; processing; tylosin

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Vet World Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Líbano

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