Cite
HARVARD Citation
Moura, A. et al. (2017). Antimicrobial Susceptibility of Coagulase-Positive and Coagulase-Negative Staphylococci in Ready-to-Eat Sashimi. Journal of aquatic food product technology. 26 (1), pp. 95-102. [Online].
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Moura, A. et al. (2017). Antimicrobial Susceptibility of Coagulase-Positive and Coagulase-Negative Staphylococci in Ready-to-Eat Sashimi. Journal of aquatic food product technology. 26 (1), pp. 95-102. [Online].