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Dissemination and characteristics of Klebsiella spp. at the processed cheese plant by Tereza Gelbíčová; Kristýna Kořená; Lucie Pospíšilová-Hlucháňová; Nicol Straková; Renáta Karpíšková is a scholarly article available to read on EtoBox.

What is Dissemination and characteristics of Klebsiella spp. at the processed cheese plant about?

Czech J. Food Sci. 2021, 39(2):113-121, doi: 10.17221/232/2020-CJFS Klebsiella,genus;,cheese;,hygiene;,heat,resistance;,virulence;,antibiotic,resistance Klebsiella genus,cheese,hygiene,heat resistance,virulence,antibiotic resistance

Author

Tereza Gelbíčová; Kristýna Kořená; Lucie Pospíšilová-Hlucháňová; Nicol Straková; Renáta Karpíšková

Publisher

Czech Journal of Food Sciences