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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 déc. 2018
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Publié en ligne: 24 déc. 2018
Pages: 45 - 57
DOI: https://doi.org/10.2478/ausal-2018-0003
Mots clés
© 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
Langue:
Anglais
Périodicité:
1 fois par an
Sujets de la revue:
Affaires et économie, Gestion d'entreprise, Industries, Agroalimentaire, industrie alimentaire, Chimie industrielle, Science et technologie alimentaires
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