Access restricted to students and staff of home institution
master's thesis
Usporedba aktivnosti starter kultura bakterija i kvasaca pri različitim temperaturama

Ante Mamić (2006)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Fermentation and Yeast Technology
Cite this document

Mamić, A. (2006). Usporedba aktivnosti starter kultura bakterija i kvasaca pri različitim temperaturama (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:893977

Mamić, Ante. "Usporedba aktivnosti starter kultura bakterija i kvasaca pri različitim temperaturama." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2006. https://urn.nsk.hr/urn:nbn:hr:159:893977

Mamić, Ante. "Usporedba aktivnosti starter kultura bakterija i kvasaca pri različitim temperaturama." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2006. https://urn.nsk.hr/urn:nbn:hr:159:893977

Mamić, A. (2006). 'Usporedba aktivnosti starter kultura bakterija i kvasaca pri različitim temperaturama', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 28 February 2020, https://urn.nsk.hr/urn:nbn:hr:159:893977

Mamić A. Usporedba aktivnosti starter kultura bakterija i kvasaca pri različitim temperaturama [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2006 [cited 2020 February 28] Available at: https://urn.nsk.hr/urn:nbn:hr:159:893977

A. Mamić, "Usporedba aktivnosti starter kultura bakterija i kvasaca pri različitim temperaturama", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2006. Available at: https://urn.nsk.hr/urn:nbn:hr:159:893977

Islandora Bookmark - Please login to use this feature