master's thesis
Characterization of autochthonous lactic acid bacteria from the traditionally produced Croatian fresh cheeses

Ana Bogdan (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...

Bogdan, A. (2011). Karakterizacija autohtono prisutnih bakterija mliječne kiseline u tradicionalno proizvedenim hrvatskim svježim sirevima (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:740972

Bogdan, Ana. "Karakterizacija autohtono prisutnih bakterija mliječne kiseline u tradicionalno proizvedenim hrvatskim svježim sirevima." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:740972

Bogdan, Ana. "Karakterizacija autohtono prisutnih bakterija mliječne kiseline u tradicionalno proizvedenim hrvatskim svježim sirevima." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:740972

Bogdan, A. (2011). 'Karakterizacija autohtono prisutnih bakterija mliječne kiseline u tradicionalno proizvedenim hrvatskim svježim sirevima', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:740972

Bogdan A. Karakterizacija autohtono prisutnih bakterija mliječne kiseline u tradicionalno proizvedenim hrvatskim svježim sirevima [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:159:740972

A. Bogdan, "Karakterizacija autohtono prisutnih bakterija mliječne kiseline u tradicionalno proizvedenim hrvatskim svježim sirevima", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:740972