Search alternatives:
a food » _ food (Expand Search), a good (Expand Search)
_ fold » _ food (Expand Search), _ cold (Expand Search), _ old (Expand Search)
decrease » increase (Expand Search)
Showing 1 - 2 results of 2 for search '(( 5 _ decrease ) OR ((( 5 a decrease ) OR ((( a food decrease ) OR ( _ fold decrease ))))))~', query time: 0.10s Refine Results
  1. 1
    Processing Effects on the Oxytetracycline and Tylosin Antibiotic Residues in Middle Eastern Dairy Products

    Processing Effects on the Oxytetracycline and Tylosin Antibiotic Residues in Middle Eastern Dairy Products by Saidy, Liz

    Published 2020
    “…Curding step had a significant (p=0.028) effect on OTC only with the concentration increasing by almost 1.5 folds. …”
    Get full text
    Get full text
    Get full text
    masterThesis
    Save to List
    Saved in:
  2. 2
    Effects of Different Processing Methods on the Antibiotic Enrofloxacin Residues Occurrence in Middle Eastern Dairy Products

    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. …”
    Get full text
    Get full text
    Get full text
    masterThesis
    Save to List
    Saved in:

Search Tools: