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professional thesis
Utjecaj udjela laktoze u mlijeku na karakteristike jogurta tijekom čuvanja

Majić, Ivana
University of Zagreb
Faculty of Food Technology and Biotechnology

Cite this document

Majić, I. (2011). Utjecaj udjela laktoze u mlijeku na karakteristike jogurta tijekom čuvanja (Professional thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:609709

Majić, Ivana. "Utjecaj udjela laktoze u mlijeku na karakteristike jogurta tijekom čuvanja." Professional thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:609709

Majić, Ivana. "Utjecaj udjela laktoze u mlijeku na karakteristike jogurta tijekom čuvanja." Professional thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:609709

Majić, I. (2011). 'Utjecaj udjela laktoze u mlijeku na karakteristike jogurta tijekom čuvanja', Professional thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 05 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:609709

Majić I. Utjecaj udjela laktoze u mlijeku na karakteristike jogurta tijekom čuvanja [Professional thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 October 05] Available at: https://urn.nsk.hr/urn:nbn:hr:159:609709

I. Majić, "Utjecaj udjela laktoze u mlijeku na karakteristike jogurta tijekom čuvanja", Professional thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:609709

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