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EFFECTS OF HEAT-PROCESSING OF MILK ON VALIDATION CHARACTERISTICS OF THE CHARM AIM-96 AND DELVOTEST SP SCREENING TESTS

by: shinta, 7 pages

Two commercial screening tests (Charm AIM-96 and Delvotest SP) for the detection of antimicrobial resi- dues in milk were evaluated using samples of heat-processed milk. Heating to 85 °C ...

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