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Frequency and characteristics of ESBL-producing Escherichia coli isolated from Mexican fresh cheese

Overview of attention for article published in Food Science and Technology, January 2023
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3 Mendeley
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Title
Frequency and characteristics of ESBL-producing Escherichia coli isolated from Mexican fresh cheese
Published in
Food Science and Technology, January 2023
DOI 10.1590/fst.108222
Authors

Pedro Damián LOEZA-LARA, Ricardo Iván MEDINA-ESTRADA, Ángel Eliezer BRAVO-MONZÓN, Rafael JIMÉNEZ-MEJÍA

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Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 3 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 3 100%

Demographic breakdown

Readers by professional status Count As %
Student > Bachelor 1 33%
Unknown 2 67%
Readers by discipline Count As %
Agricultural and Biological Sciences 1 33%
Unknown 2 67%