master's thesis
Production of bread from whity flour with lactic acid bacteria

Tomislav Dalić (2007)
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). 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 23 August 2019, 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 2019 August 23] 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