professional thesis
Impact of lactose content in milk on yoghurt characteristics during storage

Ivana Majić (2011)
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). 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 18 August 2019, 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 2019 August 18] 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