master's thesis
Influence of the probiotic starter cultures Lactobacillus plantarum L4 i Lactobacillus rhamnosus GG on cabbage juice fermentation

Ivana Klemen (2006)
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...

Klemen, I. (2006). Utjecaj probiotičkih starter kultura Lactobacillus plantarum L4 i Lactobacillus rhamnosus GG na fermentaciju soka kupusa (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:317028

Klemen, Ivana. "Utjecaj probiotičkih starter kultura Lactobacillus plantarum L4 i Lactobacillus rhamnosus GG na fermentaciju soka kupusa." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2006. https://urn.nsk.hr/urn:nbn:hr:159:317028

Klemen, Ivana. "Utjecaj probiotičkih starter kultura Lactobacillus plantarum L4 i Lactobacillus rhamnosus GG na fermentaciju soka kupusa." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2006. https://urn.nsk.hr/urn:nbn:hr:159:317028

Klemen, I. (2006). 'Utjecaj probiotičkih starter kultura Lactobacillus plantarum L4 i Lactobacillus rhamnosus GG na fermentaciju soka kupusa', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:317028

Klemen I. Utjecaj probiotičkih starter kultura Lactobacillus plantarum L4 i Lactobacillus rhamnosus GG na fermentaciju soka kupusa [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2006 [cited 2019 August 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:317028

I. Klemen, "Utjecaj probiotičkih starter kultura Lactobacillus plantarum L4 i Lactobacillus rhamnosus GG na fermentaciju soka kupusa", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2006. Available at: https://urn.nsk.hr/urn:nbn:hr:159:317028