Antibiotic Resistance in Fermented Foods Chain: Evaluating the Risks of Emergence of Enterococci as an Emerging Pathogen in Raw Milk Cheese.

MLA

Chaves, Celso Raul Silambo, et al. “Antibiotic Resistance in Fermented Foods Chain: Evaluating the Risks of Emergence of Enterococci as an Emerging Pathogen in Raw Milk Cheese.” International Journal of Microbiology, vol. 2024, Dec. 2024, pp. 1–14. EBSCOhost, https://doi.org/10.1155/ijm/2409270.

APA

Chaves, C. R. S., Salamandane, A., Vieira, E. J. F., Salamandane, C., & Amoako, D. G. (2024). Antibiotic Resistance in Fermented Foods Chain: Evaluating the Risks of Emergence of Enterococci as an Emerging Pathogen in Raw Milk Cheese. International Journal of Microbiology, 2024, 1–14. https://doi.org/10.1155/ijm/2409270

Chicago

Chaves, Celso Raul Silambo, Acácio Salamandane, Emília Joana F. Vieira, Cátia Salamandane, and Daniel Gyamfi Amoako. 2024. “Antibiotic Resistance in Fermented Foods Chain: Evaluating the Risks of Emergence of Enterococci as an Emerging Pathogen in Raw Milk Cheese.” International Journal of Microbiology 2024 (December): 1–14. doi:10.1155/ijm/2409270.