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master's thesis
Usporedba aktivnosti starter kultura bakterija i kvasaca pri različitim temperaturama

Mamić, Ante
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). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. 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 29 March 2024, 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 2024 March 29] 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

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