master's thesis
Effects of addition of probiotic Lactobacillus helveticus M92 on functionl properties of dark chocolate

Karmen Vuger (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...

Vuger, K. (2011). Utjecaj dodatka probiotika Lactobacillus helveticus M92 na funkcionalna svojstva crne čokolade (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:142504

Vuger, Karmen. "Utjecaj dodatka probiotika Lactobacillus helveticus M92 na funkcionalna svojstva crne čokolade." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:142504

Vuger, Karmen. "Utjecaj dodatka probiotika Lactobacillus helveticus M92 na funkcionalna svojstva crne čokolade." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:142504

Vuger, K. (2011). 'Utjecaj dodatka probiotika Lactobacillus helveticus M92 na funkcionalna svojstva crne čokolade', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:142504

Vuger K. Utjecaj dodatka probiotika Lactobacillus helveticus M92 na funkcionalna svojstva crne čokolade [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:159:142504

K. Vuger, "Utjecaj dodatka probiotika Lactobacillus helveticus M92 na funkcionalna svojstva crne čokolade", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:142504