Kuleswan PAME; S.K. LASKAR. Significance of Heat Treatment in Reduction of Antibiotic Residues from Livestock Food Products. Current Perspectives in Agriculture and Food Science Vol. 9, [S. l.], p. 1–14, 2024. DOI: 10.9734/bpi/cpafs/v9/1547. Disponível em: https://stm.bookpi.org/CPAFS-V9/article/view/15740. Acesso em: 29 jul. 2026.