Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Hussien S. Abo El-Makarem"'
Autor:
Sarah Abd-Elmohsen Abou-Alella, Mahmoud Abd-Elsabor El-Maghraby, Amr A. Amer, Hussien S. Abo El-Makarem
Publikováno v:
Journal of Advanced Veterinary and Animal Research, Vol 8, Iss 3, Pp 454-464 (2021)
Journal of Advanced Veterinary and Animal Research
Journal of Advanced Veterinary and Animal Research
Objective: The goal of this study was to determine the levels of lead (Pb), cadmium (Cd), and aluminum (Al) in raw bovine milk. Milk consumption was used to calculate the estimated weekly intake (EWI), provisional tolerable weekly intake (PTWI), and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fc73418345701ff3ece93da5ef9af5c2
http://www.ejmanager.com/fulltextpdf.php?mno=92781
http://www.ejmanager.com/fulltextpdf.php?mno=92781
Publikováno v:
Alexandria Journal of Veterinary Sciences. 69:78
Pre milking udder preparations play an important role in increasing quality and safety of milk. The objective of this study is to evaluate the effect of implementation of pre milking teat dipping technique by using different chemical sanitizers (Iodo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::be43ed81badc3cb4a9f5dfae527587ad
https://doi.org/10.5455/ajvs.66256
https://doi.org/10.5455/ajvs.66256
Publikováno v:
Alexandria Journal of Veterinary Sciences. 65:60
Antibiotic residues in milk are of great public health concern since milk is being widely consumed by infants, youngster and adults throughout the globe. Therefore, eighty samples of different species including (cow, buffalo, camel and sheep) 20 of e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::960e232c5d3011f0268357034ac3a7bb
https://doi.org/10.5455/ajvs.72551
https://doi.org/10.5455/ajvs.72551
Publikováno v:
Alexandria Journal of Veterinary Sciences. 66:45
Microbial contamination of soft cheese may originate from various sources such as contaminated equipment or from the workers themselves during cheese production. The study was aimed to characterize Bacillus cereus using culture-based and PCR techniqu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6e8995f1b2b208a5eba52a7eb0a1865f
https://doi.org/10.5455/ajvs.113229
https://doi.org/10.5455/ajvs.113229