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

Veterinary World Volume 14, Issue 6

Jun 2021

Citescore: 4.5
Impact Factor: 2.3

ARTICLE

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

¹ Department of Natural Sciences, School of Arts and Sciences, Lebanese American University, Lebanon

² Department of Natural Sciences, School of Arts and Sciences, Lebanese American University, Lebanon

³ Department of Natural Sciences, School of Arts and Sciences, Lebanese American University, Lebanon

⁴ Department of Veterinary Sciences, Faculty of Agronomy, Lebanese University, Dekwaneh, Lebanon

⁵ Research and Development Department, Dairy Khoury, Metn, Lebanon

⁶ Lebanese Agricultural Research Institute, Fanar, Lebanon

⁷ Lebanese Agricultural Research Institute, Fanar, Lebanon

⁸ Faculty of Public Health, Lebanese University, Beirut, Lebanon; Minister's Office, Ministry of Public Health, Beirut, Lebanon

⁹ Department of Nutritional Sciences, Faculty of Health Sciences, University of Balamand, Koura, Lebanon

Corresponding Author: Mireille Serhan (mireille.serhan@balamand.edu.lb)

Hassan et al. This article is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License.

Veterinary World

Details