Isolation and characterization of bacteria resistant to the antimicrobial activity of garlic
Guardado en:
| Publicado en: | Journal of Food Science |
|---|---|
| Autor principal: | |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of Food Science v. 61, no. 1 (1996), p. 226-229 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of Food Science |
| LEADER | 00703cab#a22002414c#4500 | ||
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| 003 | OAG | ||
| 008 | 990311s1996 ||| | |||| 0 eng d | ||
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| 092 | # | # | |s HEMEROTECA |
| 100 | 1 | # | |a KYU HANG KYUNG |
| 245 | 1 | 0 | |a Isolation and characterization of bacteria resistant to the antimicrobial activity of garlic |
| 336 | # | # | |a texto |b txt |2 rdacontent |
| 337 | # | # | |a no mediado |b n |2 rdamedia |
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| 650 | # | 4 | |a Allium sativum |
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| 650 | # | 4 | |a Aislamiento |
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| 773 | 0 | # | |t Journal of Food Science |g v. 61, no. 1 (1996), p. 226-229 |
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