master's thesis
Influence of the transglutaminase and probiotic culture Lactobacillus acidophilus on the properties of stirred yoghurt

Danijela Šokec (2007)
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). 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 21 August 2019, 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 2019 August 21] 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