PUBLICACIÓN

Prevalence and antimicrobial susceptibility of Acinetobacter spp. isolated from meat

ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Carvalheira A., Casquete R., Silva J., Teixeira P.

2017 INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Food Science (Q1), Medicine (miscellaneous) (Q1), Microbiology (Q2), Safety, Risk, Reliability and Quality (Q1)

JCR: 3.451

SJR: 1.366

CITAS

53

DOI

10.1016/j.ijfoodmicro.2016.12.001

EID

2-s2.0-85006263407

ISSN

0168-1605

EISSN

1879-3460

BIBTEX

@article{Casquete2017,title = {Prevalence and antimicrobial susceptibility of Acinetobacter spp. isolated from meat},journal = {International Journal of Food Microbiology},year = {2017},volume = {243},pages = {58-63},author = {Carvalheira, A. and Casquete, R. and Silva, J. and Teixeira, P.}}

AUTORES DE LA UEX

Rocio Casquete Palencia

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Safety And Functional Aspects Of Pre-Selected Lactobacilli For Probiotic Use In Iberian Dry-Fermented Sausages
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Safety And Functional Aspects Of Pre-Selected Lactobacilli For Probiotic Use In Iberian Dry-Fermented Sausages
Safety And Functional Aspects Of Preselected Enterococci For Probiotic Use In Iberian Dry-Fermented Sausages
Un Nuevo Embutido Probiótico De Cerdo Ibérico
Safety And Functional Aspects Of Preselected Enterococci For Probiotic Use In Iberian Dry-Fermented Sausages
Un Nuevo Embutido Probiótico De Cerdo Ibérico
Development Of Supercritical Technology To Obtain Improved Functional Dietary Fiber For The Valorization Of Broccoli By-Product
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