master's thesis
Influence of lactulose on the fermentation of whey with bacterial cultures Lactobacillus acidophilus La-5 and Bifidobacterium animalis subsp. lactis Bb-12

Stanislava Novaković (2008)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Milk and Milk Products
Cite this document...

Novaković, S. (2008). Utjecaj laktuloze na fermentaciju sirutke bakterijskim kulturama Lactobacillus acidophilus La-5 i Bifidobacterium animalis subsp. lactis Bb-12 (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:056541

Novaković, Stanislava. "Utjecaj laktuloze na fermentaciju sirutke bakterijskim kulturama Lactobacillus acidophilus La-5 i Bifidobacterium animalis subsp. lactis Bb-12." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2008. https://urn.nsk.hr/urn:nbn:hr:159:056541

Novaković, Stanislava. "Utjecaj laktuloze na fermentaciju sirutke bakterijskim kulturama Lactobacillus acidophilus La-5 i Bifidobacterium animalis subsp. lactis Bb-12." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2008. https://urn.nsk.hr/urn:nbn:hr:159:056541

Novaković, S. (2008). 'Utjecaj laktuloze na fermentaciju sirutke bakterijskim kulturama Lactobacillus acidophilus La-5 i Bifidobacterium animalis subsp. lactis Bb-12', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 24 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:056541

Novaković S. Utjecaj laktuloze na fermentaciju sirutke bakterijskim kulturama Lactobacillus acidophilus La-5 i Bifidobacterium animalis subsp. lactis Bb-12 [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2008 [cited 2019 August 24] Available at: https://urn.nsk.hr/urn:nbn:hr:159:056541

S. Novaković, "Utjecaj laktuloze na fermentaciju sirutke bakterijskim kulturama Lactobacillus acidophilus La-5 i Bifidobacterium animalis subsp. lactis Bb-12", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2008. Available at: https://urn.nsk.hr/urn:nbn:hr:159:056541