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master's thesis
Proizvodnja i primjena probiotičkih starter kultura Lactococcus lactis ZG5-9, Lactobacillus pentosus ZG2-25 i Enterococcus faecium ZG1-54

Dolenec, Martina
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

Dolenec, M. (2013). Proizvodnja i primjena probiotičkih starter kultura Lactococcus lactis ZG5-9, Lactobacillus pentosus ZG2-25 i Enterococcus faecium ZG1-54 (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:111791

Dolenec, Martina. "Proizvodnja i primjena probiotičkih starter kultura Lactococcus lactis ZG5-9, Lactobacillus pentosus ZG2-25 i Enterococcus faecium ZG1-54." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:111791

Dolenec, Martina. "Proizvodnja i primjena probiotičkih starter kultura Lactococcus lactis ZG5-9, Lactobacillus pentosus ZG2-25 i Enterococcus faecium ZG1-54." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:111791

Dolenec, M. (2013). 'Proizvodnja i primjena probiotičkih starter kultura Lactococcus lactis ZG5-9, Lactobacillus pentosus ZG2-25 i Enterococcus faecium ZG1-54', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 28 March 2024, https://urn.nsk.hr/urn:nbn:hr:159:111791

Dolenec M. Proizvodnja i primjena probiotičkih starter kultura Lactococcus lactis ZG5-9, Lactobacillus pentosus ZG2-25 i Enterococcus faecium ZG1-54 [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 March 28] Available at: https://urn.nsk.hr/urn:nbn:hr:159:111791

M. Dolenec, "Proizvodnja i primjena probiotičkih starter kultura Lactococcus lactis ZG5-9, Lactobacillus pentosus ZG2-25 i Enterococcus faecium ZG1-54", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:111791

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