master's thesis
The survival of bacterial strains ABT-5 culture during the storage of fermented soymilk

Nikolina Mahovlić (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...

Mahovlić, N. (2007). Preživljavanje bakterijskih sojeva ABT-5 kulture tijekom čuvanja fermentiranog sojinog mlijeka (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:837938

Mahovlić, Nikolina. "Preživljavanje bakterijskih sojeva ABT-5 kulture tijekom čuvanja fermentiranog sojinog mlijeka." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:837938

Mahovlić, Nikolina. "Preživljavanje bakterijskih sojeva ABT-5 kulture tijekom čuvanja fermentiranog sojinog mlijeka." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:837938

Mahovlić, N. (2007). 'Preživljavanje bakterijskih sojeva ABT-5 kulture tijekom čuvanja fermentiranog sojinog mlijeka', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:837938

Mahovlić N. Preživljavanje bakterijskih sojeva ABT-5 kulture tijekom čuvanja fermentiranog sojinog mlijeka [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:159:837938

N. Mahovlić, "Preživljavanje bakterijskih sojeva ABT-5 kulture tijekom čuvanja fermentiranog sojinog mlijeka", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2007. Available at: https://urn.nsk.hr/urn:nbn:hr:159:837938