master's thesis
The influence of protein level on growth and survival of bifidobacteria in whey

Ana Fodor (2009)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Milk and Milk Products
Cite this document...

Fodor, A. (2009). Utjecaj udjela proteina na rast i preživljavanje bifidobakterija u sirutki (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:277350

Fodor, Ana. "Utjecaj udjela proteina na rast i preživljavanje bifidobakterija u sirutki." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2009. https://urn.nsk.hr/urn:nbn:hr:159:277350

Fodor, Ana. "Utjecaj udjela proteina na rast i preživljavanje bifidobakterija u sirutki." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2009. https://urn.nsk.hr/urn:nbn:hr:159:277350

Fodor, A. (2009). 'Utjecaj udjela proteina na rast i preživljavanje bifidobakterija u sirutki', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 24 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:277350

Fodor A. Utjecaj udjela proteina na rast i preživljavanje bifidobakterija u sirutki [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2009 [cited 2019 August 24] Available at: https://urn.nsk.hr/urn:nbn:hr:159:277350

A. Fodor, "Utjecaj udjela proteina na rast i preživljavanje bifidobakterija u sirutki", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:159:277350