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    Effects of Different Processing Methods on the Antibiotic Enrofloxacin Residues Occurrence in Middle Eastern Dairy Products by Haddad, Rita

    Published 2020
    “…Results showed that pasteurization (Holder and High Temperature Short Time) significantly decreased ENF concentration. A significant increase in ENF by 3.5 folds was reported upon curding milk into Baladi, and by 1.9 folds upon acidifying/boiling the whey into Double Crème. …”
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