master's thesis
Influence of the temperature and glucose on the fermentation of soymilk with mixed BCT culture

Galja Pletikapić (2007)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Milk and Milk Products
Cite this document...

Pletikapić, G. (2007). Utjecaj temperature i prisutnosti glukoze na fermentaciju sojinog mlijeka mješovitom BCT kulturom (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:700431

Pletikapić, Galja. "Utjecaj temperature i prisutnosti glukoze na fermentaciju sojinog mlijeka mješovitom BCT kulturom." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:700431

Pletikapić, Galja. "Utjecaj temperature i prisutnosti glukoze na fermentaciju sojinog mlijeka mješovitom BCT kulturom." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:700431

Pletikapić, G. (2007). 'Utjecaj temperature i prisutnosti glukoze na fermentaciju sojinog mlijeka mješovitom BCT kulturom', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:700431

Pletikapić G. Utjecaj temperature i prisutnosti glukoze na fermentaciju sojinog mlijeka mješovitom BCT kulturom [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2007 [cited 2019 August 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:700431

G. Pletikapić, "Utjecaj temperature i prisutnosti glukoze na fermentaciju sojinog mlijeka mješovitom BCT kulturom", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2007. Available at: https://urn.nsk.hr/urn:nbn:hr:159:700431