Prevalence of Salmonella spp. and Staphylococcus aureus in chicken and pork meat from Cambodian markets

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dc.creatorChea, Rortana
dc.date2021-06-21
dc.date2021-07-30T08:49:46Z
dc.date2021-07-30T08:49:46Z
dc.date.accessioned2026-06-27T16:44:41Z
dc.formatapplication/pdf
dc.identifierhttps://hdl.handle.net/10568/114473
dc.identifier.urihttp://hdl.handle.net/123456789/132000
dc.languageen
dc.publisherNational of Animal Health and Production Research Institute, Cambodia
dc.rightsOpen Access
dc.sourceChea, R. 2021. Prevalence of Salmonella spp. and Staphylococcus aureus in chicken and pork meat from Cambodian markets. Presented at the Safe Food, Fair Food for Cambodia project final workshop, Phnom Penh, Cambodia, 21–22 June 2021. Cambodia: National of Animal Health and Production Research Institute.
dc.subjectfood safety
dc.subjectswine
dc.subjectpoultry
dc.subjectchickens
dc.subjectmeat
dc.subjectpork
dc.titlePrevalence of Salmonella spp. and Staphylococcus aureus in chicken and pork meat from Cambodian markets
dc.typePresentation

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Instituto Internacional de Investigaciones Pecuarias (ILRI)