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Ribotyping of Staphylococcus aureus isolated from meat and dairy products consumed in Turkey

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dc.contributor.authorÇakır, Erkan
dc.contributor.authorGüven, Kıymet
dc.contributor.authorMutlu, Mehmet
dc.contributor.orcid0000-0002-1438-7854
dc.contributor.orcid0000-0001-6683-0419
dc.contributor.orcid0000-0001-7146-1937
dc.date.accessioned2025-11-13T21:28:19Z
dc.date.issued2009-08-27
dc.identifier.doihttps://doi.org/10.1016/j.nbt.2009.06.697
dc.identifier.endpageS105
dc.identifier.issn1871-6784
dc.identifier.openalexW2057553333
dc.identifier.startpageS105
dc.identifier.urihttps://hdl.handle.net/11421/13546
dc.identifier.urihttps://doi.org/10.1016/j.nbt.2009.06.697
dc.identifier.volume25
dc.language.isoen
dc.relation.ispartofNew Biotechnology
dc.rightsrestrictedAccess
dc.subjectRibotyping
dc.subjectStaphylococcus aureus
dc.subjectFood science
dc.subjectMicrobiology
dc.subjectBiology
dc.subjectBacteria
dc.subjectPolymerase chain reaction
dc.subject.sdg2
dc.titleRibotyping of Staphylococcus aureus isolated from meat and dairy products consumed in Turkey
dc.typeArticle
dspace.entity.typePublication
local.authorid.openalexA5046709896
local.authorid.openalexA5068346551
local.authorid.openalexA5023572910

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