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.
Journal:
Food Research International

ISSN: 1873-7145 0963-9969

Year of publication: 2024

Volume: 187

Type: Article

DOI: 10.1016/J.FOODRES.2024.114308 GOOGLE SCHOLAR lock_openOpen access editor

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