University of Zagreb Faculty of Food Technology and Biotechnology Department of Biochemical Engineering Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology
Cite this document
Bis, A. (2017). Porast biomase amilolitičke bakterije mliječne kiseline Lactobacillus amylovorus DSM 20531T tijekom uzgoja na maltozi šaržnim postupkom pri suboptimalnoj temepraturi (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:261758
Bis, Ana. "Porast biomase amilolitičke bakterije mliječne kiseline Lactobacillus amylovorus DSM 20531T tijekom uzgoja na maltozi šaržnim postupkom pri suboptimalnoj temepraturi." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:261758
Bis, Ana. "Porast biomase amilolitičke bakterije mliječne kiseline Lactobacillus amylovorus DSM 20531T tijekom uzgoja na maltozi šaržnim postupkom pri suboptimalnoj temepraturi." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:261758
Bis, A. (2017). 'Porast biomase amilolitičke bakterije mliječne kiseline Lactobacillus amylovorus DSM 20531T tijekom uzgoja na maltozi šaržnim postupkom pri suboptimalnoj temepraturi', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 06 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:261758
Bis A. Porast biomase amilolitičke bakterije mliječne kiseline Lactobacillus amylovorus DSM 20531T tijekom uzgoja na maltozi šaržnim postupkom pri suboptimalnoj temepraturi [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 May 06] Available at: https://urn.nsk.hr/urn:nbn:hr:159:261758
A. Bis, "Porast biomase amilolitičke bakterije mliječne kiseline Lactobacillus amylovorus DSM 20531T tijekom uzgoja na maltozi šaržnim postupkom pri suboptimalnoj temepraturi", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:261758