master's thesis
Effect of carbon source on production of lactic acid by bacteria Lactobacillus delbrueckii and Lactobacillus amylovorus DSM 20531T

Ana Batušić (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...

Batušić, A. (2008). Utjecaj izvora ugljika na proizvodnju mliječne kiseline s pomoću bakterija Lactobacillus delbrueckii i Lactobacillus amylovorus DSM 20531T (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:263685

Batušić, Ana. "Utjecaj izvora ugljika na proizvodnju mliječne kiseline s pomoću bakterija Lactobacillus delbrueckii i Lactobacillus amylovorus DSM 20531T." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2008. https://urn.nsk.hr/urn:nbn:hr:159:263685

Batušić, Ana. "Utjecaj izvora ugljika na proizvodnju mliječne kiseline s pomoću bakterija Lactobacillus delbrueckii i Lactobacillus amylovorus DSM 20531T." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2008. https://urn.nsk.hr/urn:nbn:hr:159:263685

Batušić, A. (2008). 'Utjecaj izvora ugljika na proizvodnju mliječne kiseline s pomoću bakterija Lactobacillus delbrueckii i Lactobacillus amylovorus DSM 20531T', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:263685

Batušić A. Utjecaj izvora ugljika na proizvodnju mliječne kiseline s pomoću bakterija Lactobacillus delbrueckii i Lactobacillus amylovorus DSM 20531T [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2008 [cited 2019 August 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:263685

A. Batušić, "Utjecaj izvora ugljika na proizvodnju mliječne kiseline s pomoću bakterija Lactobacillus delbrueckii i Lactobacillus amylovorus DSM 20531T", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2008. Available at: https://urn.nsk.hr/urn:nbn:hr:159:263685