master's thesis
Production of fresh goat cheese using autochthonous probiotic lactic acid bacteria

Hrvoje Kozjak (2011)
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...

Kozjak, H. (2011). Proizvodnja svježeg kozjeg sira uz dodatak autohtonih probiotičkih bakterija mliječne kiseline (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:270500

Kozjak, Hrvoje. "Proizvodnja svježeg kozjeg sira uz dodatak autohtonih probiotičkih bakterija mliječne kiseline." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:270500

Kozjak, Hrvoje. "Proizvodnja svježeg kozjeg sira uz dodatak autohtonih probiotičkih bakterija mliječne kiseline." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:270500

Kozjak, H. (2011). 'Proizvodnja svježeg kozjeg sira uz dodatak autohtonih probiotičkih bakterija mliječne kiseline', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:270500

Kozjak H. Proizvodnja svježeg kozjeg sira uz dodatak autohtonih probiotičkih bakterija mliječne kiseline [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2019 August 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:270500

H. Kozjak, "Proizvodnja svježeg kozjeg sira uz dodatak autohtonih probiotičkih bakterija mliječne kiseline", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:270500