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Antibiotic Susceptibility of non-pathogenic Escherichia coli from meat and produce available in the Chobe region of Botswana

dc.contributor.authorSaunders, Rachelen
dc.contributor.authorBywater, Auja L.en
dc.contributor.authorFleming, Madisonen
dc.contributor.authorKelly, Christineen
dc.contributor.authorNuckolls, Evanen
dc.contributor.authorAlexander, Kathleen A.en
dc.contributor.authorPonder, Monica A.en
dc.date.accessioned2024-03-11T17:37:57Zen
dc.date.available2024-03-11T17:37:57Zen
dc.date.issued2023-04-21en
dc.description.versionAccepted versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.orcidPonder, Monica [0000-0001-7047-3127]en
dc.identifier.urihttps://hdl.handle.net/10919/118305en
dc.language.isoenen
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.titleAntibiotic Susceptibility of non-pathogenic <i>Escherichia coli</i> from meat and produce available in the Chobe region of Botswanaen
dc.typePosteren
dc.type.dcmitypeTexten
pubs.organisational-group/Virginia Techen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciencesen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/Food Science and Technologyen
pubs.organisational-group/Virginia Tech/All T&R Facultyen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/CALS T&R Facultyen

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