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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 19 November 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 November 19] 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