Antibiotic residues in food and their significance

Autor:	Marietta Sue Brady, Stanley E Katz
Rok vydání:	2000
Předmět:	medicine.drug_class business.industry digestive oral and skin physiology Antibiotics medicine Food science Biology business Food biotechnology Applied Microbiology and Biotechnology Food Science Biotechnology
Zdroj:	Food Biotechnology. 14:147-171
ISSN:	1532-4249 0890-5436
DOI:	10.1080/08905430009549985
Popis:	(2000). Antibiotic residues in food and their significance. Food Biotechnology: Vol. 14, No. 3, pp. 147-171.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::2f2b011c32b977161c74fafb37e5a0d2 https://doi.org/10.1080/08905430009549985 Zobrazit plný text záznamu