[1]
«Study of antibiotic sensitivity of Salmonella spp. developed by food and biological material», OH&RM, bd. 1, nr. 1, s. 22–26, jul. 2020, åpnet: jul. 11, 2026. Tilgjengelig på: https://www.ojs.maxaccs.ie/index.php/journal-ohrm-bba-md/article/view/28