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- W2738631323 abstract "ENWEndNote BIBJabRef, Mendeley RISPapers, Reference Manager, RefWorks, Zotero AMA Lakhanpal J, Gupta J. Decreased antibiotic susceptibility and enhanced probiotic production potential of goat milk fermented curd in comparison with cow and buffalo milk. BioTechnologia. 2017;98(2):121-129. doi:10.5114/bta.2017.68311. APA Lakhanpal, J., & Gupta, J. (2017). Decreased antibiotic susceptibility and enhanced probiotic production potential of goat milk fermented curd in comparison with cow and buffalo milk. BioTechnologia, 98(2), 121-129. https://doi.org/10.5114/bta.2017.68311 Chicago Lakhanpal, Jyoti, and Jeena Gupta. 2017. Decreased antibiotic susceptibility and enhanced probiotic production potential of goat milk fermented curd in comparison with cow and buffalo milk. BioTechnologia 98 (2): 121-129. doi:10.5114/bta.2017.68311. Harvard Lakhanpal, J., and Gupta, J. (2017). Decreased antibiotic susceptibility and enhanced probiotic production potential of goat milk fermented curd in comparison with cow and buffalo milk. BioTechnologia, 98(2), pp.121-129. https://doi.org/10.5114/bta.2017.68311 MLA Lakhanpal, Jyoti et al. Decreased antibiotic susceptibility and enhanced probiotic production potential of goat milk fermented curd in comparison with cow and buffalo milk. BioTechnologia, vol. 98, no. 2, 2017, pp. 121-129. doi:10.5114/bta.2017.68311. Vancouver Lakhanpal J, Gupta J. Decreased antibiotic susceptibility and enhanced probiotic production potential of goat milk fermented curd in comparison with cow and buffalo milk. BioTechnologia. 2017;98(2):121-129. doi:10.5114/bta.2017.68311." @default.
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- W2738631323 title "Decreased antibiotic susceptibility and enhanced probiotic production potential of goat milk fermented curd in comparison with cow and buffalo milk" @default.
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