MARIA DOLORES
VIRTO LECUONA
UNIBERTSITATEKO KATEDRADUNA
Instituto de Investigación Sanitaria Bioaraba
Vitoria, EspañaInstituto de Investigación Sanitaria Bioaraba-ko ikertzaileekin lankidetzan egindako argitalpenak (4)
2024
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Corrigendum to “Cross-sectional, commercial testing, and chromatographic study of the occurrence of antibiotic residues throughout an artisanal raw milk cheese production chain” [Food Chem. 442 (2024) 138445] (Food Chemistry (2024) 442, (S0308814624000931), (10.1016/j.foodchem.2024.138445))
Food Chemistry
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Cross-sectional, commercial testing, and chromatographic study of the occurrence of antibiotic residues throughout an artisanal raw milk cheese production chain
Food Chemistry, Vol. 442
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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
Food Research International, Vol. 187