Les résidus d’antibiotique dans les viandes

dc.contributor.author	Mzi, Mehdi
dc.date.accessioned	2020-12-21T08:45:37Z
dc.date.available	2020-12-21T08:45:37Z
dc.date.issued	2020
dc.identifier.uri	http://e-biblio.univ-mosta.dz/handle/123456789/16395
dc.description.abstract	Samples corresponding to 3 different meat products (30 white meat samples from broilers and 20 red meat (10 from sheep meat and 10 from beef) taken in the Tiaret region were analyzed for the detection of residues. of antibiotics by the four-box method . This analysis based on the use of two strains sensitive to antibiotics which are Bacillus subtilis and Micrococcus luteus. The results revealed that 46.66% white meat and 20% sheep meat contained antibiotic residues and the absence of antibiotic residues in beef .	en_US
dc.language.iso	fr	en_US
dc.subject	white meats	en_US
dc.subject	red meats	en_US
dc.subject	antibiotic residues	en_US
dc.subject	Bacillus subtilis Micrococcus luteus	en_US
dc.subject	detection	en_US
dc.subject	four-box method.	en_US
dc.title	Les résidus d’antibiotique dans les viandes	en_US
dc.type	Other	en_US