Isolation, phenotypic characterization and antimicrobial susceptibility analysis of Salmonella spp., in samples of fresh handmade cheese sold in the department of Córdoba-Colombia

CHAMS, LINDAHERNANDEZ, CRISTIANRODRÍGUEZ, VIRGINIA2018-03-052018-03-052013-12-08https://repositorio.unicordoba.edu.co/handle/ucordoba/580engCopyright Universidad de Córdoba, 2020Isolation, phenotypic characterization and antimicrobial susceptibility analysis of Salmonella spp., in samples of fresh handmade cheese sold in the department of Córdoba-ColombiaOtrosinfo:eu-repo/semantics/openAccessAtribución 4.0 Internacional (CC BY 4.0)