University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Technology of Milk and Milk Products
Cite this document
Vučemilović, F. (2017). Fermentacija mješavine kravljeg mlijeka i sojinog napitka probiotičkom bakterijom Lactobacillus casei LC-Y uz jogurtnu kulturu (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:222081
Vučemilović, Filip. "Fermentacija mješavine kravljeg mlijeka i sojinog napitka probiotičkom bakterijom Lactobacillus casei LC-Y uz jogurtnu kulturu." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:222081
Vučemilović, Filip. "Fermentacija mješavine kravljeg mlijeka i sojinog napitka probiotičkom bakterijom Lactobacillus casei LC-Y uz jogurtnu kulturu." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:222081
Vučemilović, F. (2017). 'Fermentacija mješavine kravljeg mlijeka i sojinog napitka probiotičkom bakterijom Lactobacillus casei LC-Y uz jogurtnu kulturu', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:222081
Vučemilović F. Fermentacija mješavine kravljeg mlijeka i sojinog napitka probiotičkom bakterijom Lactobacillus casei LC-Y uz jogurtnu kulturu [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 April 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:222081
F. Vučemilović, "Fermentacija mješavine kravljeg mlijeka i sojinog napitka probiotičkom bakterijom Lactobacillus casei LC-Y uz jogurtnu kulturu", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:222081