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	Characterization and Horizontal Transfer of Antimicrobial Resistance Genes and Integrons in Bacteria Isolated from Cooked Meat Products in China
	Yu, Tao[1]; Jiang, Xiaobing[3]; Liang, Yu[2]; Zhu, Yanping[1]; Tian, Jinhe[1]; Ying, Hao[1]; Wang, Xuannian[1]; Shi, Lei[4]
	2017
卷号	80期号:12页码:2048
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/4463159
专题	暨南大学
作者单位	1.[1]Xinxiang Univ, Coll Life Sci & Technol, Xinxiang 453003, Peoples R China 2.[2]Xinxiang Univ, Coll Chem & Chem Engn, Xinxiang 453003, Peoples R China 3.[3]Henan Normal Univ, Coll Life Sci, Xinxiang 453007, Peoples R China 4.[4]Jinan Univ, Inst Food Safety & Nutr, Guangzhou 510632, Guangdong, Peoples R China
推荐引用方式 GB/T 7714	Yu, Tao[1],Jiang, Xiaobing[3],Liang, Yu[2],et al. Characterization and Horizontal Transfer of Antimicrobial Resistance Genes and Integrons in Bacteria Isolated from Cooked Meat Products in China[J],2017,80(12):2048.
APA	Yu, Tao[1].,Jiang, Xiaobing[3].,Liang, Yu[2].,Zhu, Yanping[1].,Tian, Jinhe[1].,...&Shi, Lei[4].(2017).Characterization and Horizontal Transfer of Antimicrobial Resistance Genes and Integrons in Bacteria Isolated from Cooked Meat Products in China.,80(12),2048.
MLA	Yu, Tao[1],et al."Characterization and Horizontal Transfer of Antimicrobial Resistance Genes and Integrons in Bacteria Isolated from Cooked Meat Products in China".80.12(2017):2048.

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