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    Prevalence, Molecular Characterization and Antibiotic Susceptibility of Vibrio parahaemolyticus from Ready-to-eat Foods in China

    Prevalence, Molecular Characterization and Antibiotic Susceptibility of Vibrio parahaemolyticus from Ready-to-eat Foods in China by Tengfei eXie, Tengfei eXie, Xiaoke eXu, Qingping eWu, Jumei eZhang, Jianheng eCheng

    Published 2016-04-01
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    Article

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