Prevalence, genetic diversity, and antibiotic resistance of Bacillus cereus isolated from Korean fermented soybean products / Cheol-Woo Kim ... [et al.].

Contributor(s): Kim, Cheol-Woo [author.]Call Number: ARTICLE (Eng) Material type: ArticleArticleSubject(s): Antibiotic susceptibility | Bacillus cereus | Korean fermented soybean product | Genetic diversity In: Journal of Food Science 80 (1) 2015 : M123-M128
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YS2015 M11

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