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Assessment of sodium chloride tolerance and antibiotic resistance of Citrobacter braakii EC-PS1 and Macrococcus caseolyticus Li-PT1 isolated from artisanal cheeses

É. György

É. György

Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food ScienceCluj-Napoca,
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György, É.
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É. Laslo

É. Laslo

Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food ScienceCluj-Napoca,
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Laslo, É.
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K. A. Unguran

K. A. Unguran

Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food ScienceCluj-Napoca,
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Unguran, K. A.
  
Jan 05, 2023
Assessment of sodium chloride tolerance and antibiotic resistance of Citrobacter braakii EC-PS1 and Macrococcus caseolyticus Li-PT1 isolated from artisanal cheeses's Cover Image
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Published Online: Jan 05, 2023
Page range: 94 - 107
DOI: https://doi.org/10.2478/ausal-2022-0008
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© 2022 É. György et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Language:
English
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Journal Subjects:
Business and Economics, Business Management, Industries, Agribusiness, Food Industry, Industrial Chemistry, Food Science and Technology
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