[1]
Tavares, A.B. et al. 2019. ARTISANAL CHEESE PRODUCED IN THE SOUTH OF RIO GRANDE DO SUL: PHYSICAL-CHEMICAL, MICROBIOLOGICAL ASSESSMENT AND SUSCEPTIBILITY OF ANTIMICROBIALS FROM STAPHYLOCOCCUS COAGULASE POSITIVE ISOLATES. Brazilian Animal Science/ Ciência Animal Brasileira. 20, (Jul. 2019), 1–10. DOI:https://doi.org/10.1590/1089-6891v20e-47184.