master's thesis
Fiziologija bakterijskog soja Lactobacillus amylovorus DSM 20531T uzgojenog na maltozi u laboratorijskom mjerilu

Inkret, Ines
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology

Cite this document

Inkret, I. (2017). Fiziologija bakterijskog soja Lactobacillus amylovorus DSM 20531T uzgojenog na maltozi u laboratorijskom mjerilu (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:102139

Inkret, Ines. "Fiziologija bakterijskog soja Lactobacillus amylovorus DSM 20531T uzgojenog na maltozi u laboratorijskom mjerilu." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:102139

Inkret, Ines. "Fiziologija bakterijskog soja Lactobacillus amylovorus DSM 20531T uzgojenog na maltozi u laboratorijskom mjerilu." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:102139

Inkret, I. (2017). 'Fiziologija bakterijskog soja Lactobacillus amylovorus DSM 20531T uzgojenog na maltozi u laboratorijskom mjerilu', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 05 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:102139

Inkret I. Fiziologija bakterijskog soja Lactobacillus amylovorus DSM 20531T uzgojenog na maltozi u laboratorijskom mjerilu [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 October 05] Available at: https://urn.nsk.hr/urn:nbn:hr:159:102139

I. Inkret, "Fiziologija bakterijskog soja Lactobacillus amylovorus DSM 20531T uzgojenog na maltozi u laboratorijskom mjerilu", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:102139

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