Phenotypic and genotypic characterization of antimicrobial resistances reveals the effect of the production chain in reducing resistant lactic acid bacteria in an artisanal raw ewe milk PDO cheese

1. Santamarina-García, G.
2. Amores, G.
3. Llamazares, D.
4. Hernández, I.
5. Javier R. Barron, L.
6. Virto, M.

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DOI: 10.1016/J.FOODRES.2024.114308 GOOGLE SCHOLAR lock_openOpen access editor HANDLE: https://hdl.handle.net/10810/69124

Addi. Archivo Digital para la Docencia y la Investigación: lock_openOpen access Handle

Data source: Scopus