Antimicrobial Susceptibility of Coagulase-Positive and Coagulase-Negative Staphylococci in Ready-To-Eat Sashimi

AuthID
 P-013-9BE
5
Author(s)
Moura, AT
·
Migueis, S
·
Esteves, A
·
Tipo de Documento
Article
Year published
2017
Publicado
in JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, ISSN: 1049-8850
Volume: 26, Número: 1, Páginas: 95-102 (8)
Indexing
Wos®
Scopus®
Crossref®1
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85002498048
Wos: WOS:000396556300009
Source Identifiers
ISSN: 1049-8850
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