University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Fermentation and Yeast Technology
Cite this document
Dalić, T. (2007). Proizvodnja bijelog kruha pomoću bakterija mliječne kiseline (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:234706
Dalić, Tomislav. "Proizvodnja bijelog kruha pomoću bakterija mliječne kiseline." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:234706
Dalić, Tomislav. "Proizvodnja bijelog kruha pomoću bakterija mliječne kiseline." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:234706
Dalić, T. (2007). 'Proizvodnja bijelog kruha pomoću bakterija mliječne kiseline', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 10 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:234706
Dalić T. Proizvodnja bijelog kruha pomoću bakterija mliječne kiseline [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2007 [cited 2024 May 10] Available at: https://urn.nsk.hr/urn:nbn:hr:159:234706
T. Dalić, "Proizvodnja bijelog kruha pomoću bakterija mliječne kiseline", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2007. Available at: https://urn.nsk.hr/urn:nbn:hr:159:234706