University of Zagreb Faculty of Food Technology and Biotechnology Department of Biochemical Engineering Laboratory for Antibiotic, Enzyme, Probiotic and Starter Cultures Technology
Cite this document
Dražić, I. (2008). Utjecaj probiotičkog soja Lactobacillus paracasei L26 i transglutaminaze na svojstva čvrstog jogurta (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:030132
Dražić, Inja. "Utjecaj probiotičkog soja Lactobacillus paracasei L26 i transglutaminaze na svojstva čvrstog jogurta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2008. https://urn.nsk.hr/urn:nbn:hr:159:030132
Dražić, Inja. "Utjecaj probiotičkog soja Lactobacillus paracasei L26 i transglutaminaze na svojstva čvrstog jogurta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2008. https://urn.nsk.hr/urn:nbn:hr:159:030132
Dražić, I. (2008). 'Utjecaj probiotičkog soja Lactobacillus paracasei L26 i transglutaminaze na svojstva čvrstog jogurta', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 24 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:030132
Dražić I. Utjecaj probiotičkog soja Lactobacillus paracasei L26 i transglutaminaze na svojstva čvrstog jogurta [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2008 [cited 2024 April 24] Available at: https://urn.nsk.hr/urn:nbn:hr:159:030132
I. Dražić, "Utjecaj probiotičkog soja Lactobacillus paracasei L26 i transglutaminaze na svojstva čvrstog jogurta", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2008. Available at: https://urn.nsk.hr/urn:nbn:hr:159:030132