master's thesis
The effect of wort fermentation conditions on the conduction of fermentation and maceration with an increased concentration of extracts

Monika Mihoci (2010)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology
Cite this document...

Mihoci, M. (2010). Utjecaj parametara okoline na proces glavnog i naknadnog vrenja sladovine s povećanom koncentracijom ekstrakta (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:365568

Mihoci, Monika. "Utjecaj parametara okoline na proces glavnog i naknadnog vrenja sladovine s povećanom koncentracijom ekstrakta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:365568

Mihoci, Monika. "Utjecaj parametara okoline na proces glavnog i naknadnog vrenja sladovine s povećanom koncentracijom ekstrakta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:365568

Mihoci, M. (2010). 'Utjecaj parametara okoline na proces glavnog i naknadnog vrenja sladovine s povećanom koncentracijom ekstrakta', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:365568

Mihoci M. Utjecaj parametara okoline na proces glavnog i naknadnog vrenja sladovine s povećanom koncentracijom ekstrakta [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2019 August 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:365568

M. Mihoci, "Utjecaj parametara okoline na proces glavnog i naknadnog vrenja sladovine s povećanom koncentracijom ekstrakta", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:365568