The Co-Infection Case Study: Could Staphylococcal Food-borne ToxicInfection "Improved" Severity Course of Food-Borne Botulism?

Amoah, E.; Sydorchuk, A.S.

dc.contributor.author	Amoah, E.
dc.contributor.author	Sydorchuk, A.S.
dc.date.accessioned	2016-05-26T07:53:41Z
dc.date.available	2016-05-26T07:53:41Z
dc.date.issued	2016-04-06
dc.identifier.uri	http://dspace.bsmu.edu.ua:8080/xmlui/handle/123456789/10866
dc.language.iso	en_US	ru_RU
dc.publisher	"Chyst"	ru_RU
dc.relation.ispartofseries	№ 18;С. 163
dc.subject	botulism	ru_RU
dc.subject	co-infection	ru_RU
dc.subject	staphyloccocus	ru_RU
dc.subject	food poisoning	ru_RU
dc.subject	severity	ru_RU
dc.title	The Co-Infection Case Study: Could Staphylococcal Food-borne ToxicInfection "Improved" Severity Course of Food-Borne Botulism?	ru_RU
dc.type	Thesis	ru_RU