master's thesis
Probiotic activity of lactic acid bacteria isolated during spontaneous fermentation of cabbage

Marina Bujan (2010)
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...

Bujan, M. (2010). Probiotička aktivnost bakterija mliječne kiseline izoliranih tijekom spontane fermentacije kupusa (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:328239

Bujan, Marina. "Probiotička aktivnost bakterija mliječne kiseline izoliranih tijekom spontane fermentacije kupusa." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:328239

Bujan, Marina. "Probiotička aktivnost bakterija mliječne kiseline izoliranih tijekom spontane fermentacije kupusa." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:328239

Bujan, M. (2010). 'Probiotička aktivnost bakterija mliječne kiseline izoliranih tijekom spontane fermentacije kupusa', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:328239

Bujan M. Probiotička aktivnost bakterija mliječne kiseline izoliranih tijekom spontane fermentacije kupusa [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2019 August 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:328239

M. Bujan, "Probiotička aktivnost bakterija mliječne kiseline izoliranih tijekom spontane fermentacije kupusa", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:328239