master's thesis
Physiologycal viability of debittered yeast Saccharomyces uvarum after ultrasound disintegration

Ana Raukar (2008)
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...

Raukar, A. (2008). Fiziološka aktivnost odgorčenog kvasca Saccharomyces uvarum nakon ultrazvučne dezintegracije (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:731967

Raukar, Ana. "Fiziološka aktivnost odgorčenog kvasca Saccharomyces uvarum nakon ultrazvučne dezintegracije." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2008. https://urn.nsk.hr/urn:nbn:hr:159:731967

Raukar, Ana. "Fiziološka aktivnost odgorčenog kvasca Saccharomyces uvarum nakon ultrazvučne dezintegracije." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2008. https://urn.nsk.hr/urn:nbn:hr:159:731967

Raukar, A. (2008). 'Fiziološka aktivnost odgorčenog kvasca Saccharomyces uvarum nakon ultrazvučne dezintegracije', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:731967

Raukar A. Fiziološka aktivnost odgorčenog kvasca Saccharomyces uvarum nakon ultrazvučne dezintegracije [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2008 [cited 2019 August 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:731967

A. Raukar, "Fiziološka aktivnost odgorčenog kvasca Saccharomyces uvarum nakon ultrazvučne dezintegracije", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2008. Available at: https://urn.nsk.hr/urn:nbn:hr:159:731967