Determination of the antibiotic amoxicillin in milk

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dc.contributor.authorSalma,M. N. F
dc.contributor.authorNishshanka,O. K. D. U. P
dc.contributor.authorAbeysinghe,D. T
dc.date.accessioned2025-07-22T07:41:25Z
dc.date.available2025-07-22T07:41:25Z
dc.date.issued2025-05
dc.descriptionAbstract No: 2025_278 Page 37-38
dc.description.abstractMilk proteins are among the most essential constituents of milk in terms of biological and nutritional properties. The use of antibiotics in food-producing animals causes the subsequent deposition of these drug residues in milk. Therefore, the quality of milk can be impaired due to antibiotics, leading to serious health concerns worldwide and in Sri Lanka, including antibiotic resistance and other adverse effects.
dc.identifier.urihttps://dr.ichemc.ac.lk/handle/123456789/421
dc.language.isoen
dc.publisherInstitute of Chemistry Ceylon
dc.relation.ispartofseries42; 2
dc.subjectAntibiotic
dc.subjectAmoxicillin
dc.subjectMilk
dc.subjectHPLC
dc.subjectTLC.
dc.titleDetermination of the antibiotic amoxicillin in milk
dc.typeArticle

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