master's thesis
Quality of probiotic fresh cheese during storage

Vedrana Otočan (2005)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Milk and Milk Products
Cite this document...

Otočan, V. (2005). Kakvoća probiotičkog svježeg sira tijekom čuvanja (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:023522

Otočan, Vedrana. "Kakvoća probiotičkog svježeg sira tijekom čuvanja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2005. https://urn.nsk.hr/urn:nbn:hr:159:023522

Otočan, Vedrana. "Kakvoća probiotičkog svježeg sira tijekom čuvanja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2005. https://urn.nsk.hr/urn:nbn:hr:159:023522

Otočan, V. (2005). 'Kakvoća probiotičkog svježeg sira tijekom čuvanja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:023522

Otočan V. Kakvoća probiotičkog svježeg sira tijekom čuvanja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2005 [cited 2019 August 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:023522

V. Otočan, "Kakvoća probiotičkog svježeg sira tijekom čuvanja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2005. Available at: https://urn.nsk.hr/urn:nbn:hr:159:023522