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master's thesis
Utjecaj transglutaminaze i probiotičkog soja Lactobacillus acidophilus na svojstva tekućeg jogurta

Šokec, Danijela
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Antibiotic, Enzyme, Probiotic and Starter Cultures Technology

Cite this document

Šokec, D. (2007). Utjecaj transglutaminaze i probiotičkog soja Lactobacillus acidophilus na svojstva tekućeg jogurta (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:758637

Šokec, Danijela. "Utjecaj transglutaminaze i probiotičkog soja Lactobacillus acidophilus na svojstva tekućeg jogurta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:758637

Šokec, Danijela. "Utjecaj transglutaminaze i probiotičkog soja Lactobacillus acidophilus na svojstva tekućeg jogurta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:758637

Šokec, D. (2007). 'Utjecaj transglutaminaze i probiotičkog soja Lactobacillus acidophilus na svojstva tekućeg jogurta', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 05 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:758637

Šokec D. Utjecaj transglutaminaze i probiotičkog soja Lactobacillus acidophilus na svojstva tekućeg jogurta [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2007 [cited 2024 October 05] Available at: https://urn.nsk.hr/urn:nbn:hr:159:758637

D. Šokec, "Utjecaj transglutaminaze i probiotičkog soja Lactobacillus acidophilus na svojstva tekućeg jogurta", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2007. Available at: https://urn.nsk.hr/urn:nbn:hr:159:758637

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