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Perfiles de susceptibilidad de grupos bacterianos aislados de productos cárnicos en Tunja, Boyacá

dc.contributor.authorRosas-Leal, Daris Angélicaspa
dc.contributor.authorLópez-Velandia, Diana Paolaspa
dc.contributor.authorTorres-Caycedo, María Inésspa
dc.contributor.authorAngarita Merchán, Maritzaspa
dc.date.accessioned2019-07-26 00:00:00
dc.date.accessioned2022-03-08T16:19:02Z
dc.date.available2019-07-26 00:00:00
dc.date.available2022-03-08T16:19:02Z
dc.date.issued2019-07-26
dc.identifier.issn2389-7325
dc.identifier.urihttps://repositorio.uniboyaca.edu.co/handle/uniboyaca/390
dc.format.mimetypeapplication/pdfspa
dc.language.isospaspa
dc.publisherUniversidad de Boyacáspa
dc.rightsRevista Investigación en Salud Universidad de Boyacá - 2019spa
dc.rights.urihttps://creativecommons.org/licenses/by-nc-sa/4.0/spa
dc.sourcehttps://revistasdigitales.uniboyaca.edu.co/index.php/rs/article/view/439spa
dc.subjectbacteriaspa
dc.subjectfarmacorresistencia microbianaspa
dc.subjectinocuidad de los alimentosspa
dc.subjectenfermedades transmitidas por alimentosspa
dc.subjectbacteriaeng
dc.subjectdrug resistanceeng
dc.subjectmicrobialeng
dc.subjectfood safetyeng
dc.subjectfoodborne diseaseseng
dc.titlePerfiles de susceptibilidad de grupos bacterianos aislados de productos cárnicos en Tunja, Boyacáspa
dc.typeArtículo de revistaspa
dc.typeJournal articleeng
dc.identifier.doi10.24267/23897325.439
dc.identifier.eissn2539-2018
dc.identifier.urlhttps://doi.org/10.24267/23897325.439
dc.relation.bitstreamhttps://revistasdigitales.uniboyaca.edu.co/index.php/rs/article/download/439/478
dc.relation.citationeditionNúm. 2 , Año 2019 : Revista Investigación en Salud Universidad de Boyacáspa
dc.relation.citationendpage39
dc.relation.citationissue2spa
dc.relation.citationstartpage19
dc.relation.citationvolume6spa
dc.relation.ispartofjournalRevista Investigación en Salud Universidad de Boyacáspa
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dc.title.translatedSusceptibility profiles of bacterial groups of meat products in Tunja, Boyacáeng
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