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Influence of enrofloxacin on the coagulation time and the quality parameters of goat's milk yoghurt

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Influence of enrofloxacin on the coagulation time and the quality parameters of goat's milk yoghurt

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Beltrán Martínez, MC.; Morari-Pirlog, A.; Quintanilla-Vázquez, PG.; Escriche Roberto, MI.; Molina Pons, MP. (2017). Influence of enrofloxacin on the coagulation time and the quality parameters of goat's milk yoghurt. International Journal of Dairy Technology. 71(1):105-111. doi:10.1111/1471-0307.12388

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/98344

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Title: Influence of enrofloxacin on the coagulation time and the quality parameters of goat's milk yoghurt
Author: Beltrán Martínez, Mª Carmen Morari-Pirlog, A. Quintanilla-Vázquez, Paloma Galicia Escriche Roberto, Mª Isabel Molina Pons, Mª Pilar
UPV Unit: Universitat Politècnica de València. Instituto de Ciencia y Tecnología Animal - Institut de Ciència i Tecnologia Animal
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Departamento de Ciencia Animal - Departament de Ciència Animal
Issued date:
Embargo end date: 2019-02-28
Abstract:
[EN] Three batches of yoghurts were made from goat s milk with different enrofloxacin concentrations (0, 50, 100 and 150 lg/kg). Quality parameters were analysed at 1, 7, 14 and 28 days at 5 °C. Drug residues were also ...[+]
Subjects: Caprine milk , Yoghurt , Antibiotic , Storage.
Copyrigths: Reserva de todos los derechos
Source:
International Journal of Dairy Technology. (issn: 1364-727X )
DOI: 10.1111/1471-0307.12388
Publisher:
Blackwell Publishing
Publisher version: http://doi.org/10.1111/1471-0307.12388
Type: Artículo

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