master's thesis
Comparison of activities of bacteria and yeast starter cultures at different temperatures

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 18 September 2019, 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 2019 September 18] 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