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