Aylin ÖZADAM,
Haydar ÖZPINAR
PHENOTYPIC DETERMINATION OF ESBL- and AmpC- PRODUCING ENTEROBACTERIACEAE IN CHEESE SAMPLES
PHENOTYPIC DETERMINATION OF ESBL- and AmpC- PRODUCING ENTEROBACTERIACEAE IN CHEESE SAMPLES
International Journal of Food Engineering Research
2016-Cilt: 2 - Sayı: 2
59-70
Antibiotic resistance,
beta-lactamase,
cheese,
Enterobacteriaceae,
food safety,
public health
105
87