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

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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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