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master's thesis
Utjecaj dodatka probiotika Lactobacillus helveticus M92 na funkcionalna svojstva mliječne čokolade

Horvat, Morena
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

Horvat, M. (2011). Utjecaj dodatka probiotika Lactobacillus helveticus M92 na funkcionalna svojstva mliječne čokolade (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:263910

Horvat, Morena. "Utjecaj dodatka probiotika Lactobacillus helveticus M92 na funkcionalna svojstva mliječne čokolade." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:263910

Horvat, Morena. "Utjecaj dodatka probiotika Lactobacillus helveticus M92 na funkcionalna svojstva mliječne čokolade." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:263910

Horvat, M. (2011). 'Utjecaj dodatka probiotika Lactobacillus helveticus M92 na funkcionalna svojstva mliječne čokolade', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 03 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:263910

Horvat M. Utjecaj dodatka probiotika Lactobacillus helveticus M92 na funkcionalna svojstva mliječne čokolade [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 October 03] Available at: https://urn.nsk.hr/urn:nbn:hr:159:263910

M. Horvat, "Utjecaj dodatka probiotika Lactobacillus helveticus M92 na funkcionalna svojstva mliječne čokolade", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:263910

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