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
Buneta, A. (2009). Utjecaj mikroinkapsuliranog probiotičkog soja Lactobacillus helveticus M92 i transglutaminaze na svojstva čvrstog jogurta (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:891435
Buneta, Ana. "Utjecaj mikroinkapsuliranog probiotičkog soja Lactobacillus helveticus M92 i transglutaminaze na svojstva čvrstog jogurta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2009. https://urn.nsk.hr/urn:nbn:hr:159:891435
Buneta, Ana. "Utjecaj mikroinkapsuliranog probiotičkog soja Lactobacillus helveticus M92 i transglutaminaze na svojstva čvrstog jogurta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2009. https://urn.nsk.hr/urn:nbn:hr:159:891435
Buneta, A. (2009). 'Utjecaj mikroinkapsuliranog probiotičkog soja Lactobacillus helveticus M92 i transglutaminaze na svojstva čvrstog jogurta', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 13 March 2025, https://urn.nsk.hr/urn:nbn:hr:159:891435
Buneta A. Utjecaj mikroinkapsuliranog probiotičkog soja Lactobacillus helveticus M92 i transglutaminaze na svojstva čvrstog jogurta [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2009 [cited 2025 March 13] Available at: https://urn.nsk.hr/urn:nbn:hr:159:891435
A. Buneta, "Utjecaj mikroinkapsuliranog probiotičkog soja Lactobacillus helveticus M92 i transglutaminaze na svojstva čvrstog jogurta", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:159:891435