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Antimicrobial resistance of bacterial isolates from different dairy products and their emergence in the food chain

É. György

É. György

Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food ScienceMiercurea Ciuc,
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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 BioengineeringMiercurea Ciuc,
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Laslo, É.
  
24 dic 2018
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Publicado en línea: 24 dic 2018
Páginas: 45 - 57
DOI: https://doi.org/10.2478/ausal-2018-0003
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© 2018 É. György et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
György, É.
Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food ScienceMiercurea Ciuc
Laslo, É.
Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of BioengineeringMiercurea Ciuc
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Inglés
Calendario de la edición:
1 veces al año
Temas de la revista:
Negocios y Economía, Gestión empresarial, Industrias, Agronegocios, industria alimentaria, Química Industrial, Ciencia y tecnología alimentarias
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