master's thesis
Natural microbial population of traditional fermented meat products and their antimicrobial properties

Zdenko Lončar (2011)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for General Microbiology and Food Microbiology
Cite this document...

Lončar, Z. (2011). Prirodna mikrobna populacija tradicionalnih mesnih proizvoda i njihova antimikrobna svojstva (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:089096

Lončar, Zdenko. "Prirodna mikrobna populacija tradicionalnih mesnih proizvoda i njihova antimikrobna svojstva." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:089096

Lončar, Zdenko. "Prirodna mikrobna populacija tradicionalnih mesnih proizvoda i njihova antimikrobna svojstva." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:089096

Lončar, Z. (2011). 'Prirodna mikrobna populacija tradicionalnih mesnih proizvoda i njihova antimikrobna svojstva', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 22 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:089096

Lončar Z. Prirodna mikrobna populacija tradicionalnih mesnih proizvoda i njihova antimikrobna svojstva [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2019 August 22] Available at: https://urn.nsk.hr/urn:nbn:hr:159:089096

Z. Lončar, "Prirodna mikrobna populacija tradicionalnih mesnih proizvoda i njihova antimikrobna svojstva", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:089096