Accesso libero

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,
Cerca questo autore su
Sciendo|Google Scholar
György, É.
 e 
É. Laslo

É. Laslo

Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of BioengineeringMiercurea Ciuc,
Cerca questo autore su
Sciendo|Google Scholar
Laslo, É.
  
24 dic 2018
Antimicrobial resistance of bacterial isolates from different dairy products and their emergence in the food chain's Cover Image
INFORMAZIONI SU QUESTO ARTICOLO
Articolo precedente
Articolo Successivo
Cita
Scarica la copertina
Pubblicato online: 24 dic 2018
Pagine: 45 - 57
DOI: https://doi.org/10.2478/ausal-2018-0003
Parole chiave
© 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
Lingua:
Inglese
Frequenza di pubblicazione:
1 volte all'anno
Argomenti della rivista:
Economia e business, Business management, Settori, Agribusiness, industria del cibo, Chimica idustriale, Scienze dell'alimentazione
Feed RSS della rivista