Characterization of Virulence Potential of Pseudomonas Aeruginosa Isolated from Bovine Meat, Fresh Fish, and Smoked Fish.
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Characterization of Virulence Potential of Pseudomonas Aeruginosa Isolated from Bovine Meat, Fresh Fish, and Smoked Fish.
description
2017 nî lūn-bûn
@nan
2017年の論文
@ja
2017年論文
@yue
2017年論文
@zh-hant
2017年論文
@zh-hk
2017年論文
@zh-mo
2017年論文
@zh-tw
2017年论文
@wuu
2017年论文
@zh
2017年论文
@zh-cn
name
Characterization of Virulence ...... , Fresh Fish, and Smoked Fish.
@en
type
label
Characterization of Virulence ...... , Fresh Fish, and Smoked Fish.
@en
prefLabel
Characterization of Virulence ...... , Fresh Fish, and Smoked Fish.
@en
P2093
P2860
P356
P1476
Characterization of Virulence ...... , Fresh Fish, and Smoked Fish.
@en
P2093
Adjéhi Dadié
Comoé Koffi Donatien Benie
David Coulibaly N'golo
Etienne Dako
Koffi Marcellin Dje
Mireille Dosso
N'zebo Désiré Kouame
Nadège Ahou N'gbesso-Kouadio
Nathalie Guessennd
Solange Aka
P2860
P356
10.1556/1886.2016.00039
P577
2017-02-27T00:00:00Z