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

Damir Ćorić (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...

Ćorić, D. (2007). Utjecaj transglutaminaze i probiotičke kulture Lactobacillus acidophilus na svojstva čvrstog jogurta (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:617448

Ćorić, Damir. "Utjecaj transglutaminaze i probiotičke kulture Lactobacillus acidophilus na svojstva čvrstog jogurta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:617448

Ćorić, Damir. "Utjecaj transglutaminaze i probiotičke kulture Lactobacillus acidophilus na svojstva čvrstog jogurta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:617448

Ćorić, D. (2007). 'Utjecaj transglutaminaze i probiotičke kulture Lactobacillus acidophilus na svojstva čvrstog jogurta', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:617448

Ćorić D. Utjecaj transglutaminaze i probiotičke kulture Lactobacillus acidophilus na svojstva čvrstog jogurta [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2007 [cited 2019 August 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:617448

D. Ćorić, "Utjecaj transglutaminaze i probiotičke kulture Lactobacillus acidophilus na svojstva čvrstog jogurta", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2007. Available at: https://urn.nsk.hr/urn:nbn:hr:159:617448