master's thesis
Influence of the temperature on the fermentation of soymilk by mixed ABT-5 culture

Martina Grđan (2006)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Milk and Milk Products
Cite this document...

Grđan, M. (2006). Utjecaj temperature na fermentaciju sojinog mlijeka mješovitom ABT-5 kulturom (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:403284

Grđan, Martina. "Utjecaj temperature na fermentaciju sojinog mlijeka mješovitom ABT-5 kulturom." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2006. https://urn.nsk.hr/urn:nbn:hr:159:403284

Grđan, Martina. "Utjecaj temperature na fermentaciju sojinog mlijeka mješovitom ABT-5 kulturom." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2006. https://urn.nsk.hr/urn:nbn:hr:159:403284

Grđan, M. (2006). 'Utjecaj temperature na fermentaciju sojinog mlijeka mješovitom ABT-5 kulturom', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:403284

Grđan M. Utjecaj temperature na fermentaciju sojinog mlijeka mješovitom ABT-5 kulturom [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2006 [cited 2019 August 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:403284

M. Grđan, "Utjecaj temperature na fermentaciju sojinog mlijeka mješovitom ABT-5 kulturom", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2006. Available at: https://urn.nsk.hr/urn:nbn:hr:159:403284