master's thesis
Thermal inactivation of Brettanomyces/Dekkera yeast and specific selective medium development

Martina Koričan (2009)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for General Microbiology and Food Microbiology
Cite this document...

Koričan, M. (2009). Termička inaktivacija kvasca iz roda Brettanomyces/Dekkera i razvoj specifične selektivne podloge (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:006267

Koričan, Martina. "Termička inaktivacija kvasca iz roda Brettanomyces/Dekkera i razvoj specifične selektivne podloge." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2009. https://urn.nsk.hr/urn:nbn:hr:159:006267

Koričan, Martina. "Termička inaktivacija kvasca iz roda Brettanomyces/Dekkera i razvoj specifične selektivne podloge." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2009. https://urn.nsk.hr/urn:nbn:hr:159:006267

Koričan, M. (2009). 'Termička inaktivacija kvasca iz roda Brettanomyces/Dekkera i razvoj specifične selektivne podloge', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:006267

Koričan M. Termička inaktivacija kvasca iz roda Brettanomyces/Dekkera i razvoj specifične selektivne podloge [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2009 [cited 2019 August 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:006267

M. Koričan, "Termička inaktivacija kvasca iz roda Brettanomyces/Dekkera i razvoj specifične selektivne podloge", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:159:006267