undergraduate thesis
Comparison of kefir produced with kefir grains and commercial dairy culture

Andrea Telišman (2015)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Milk and Milk Products
Cite this document...

Telišman, A. (2015). Usporedba kefira proizvedenog kefirnim zrncima i komercijalnom mljekarskom kulturom (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:238155

Telišman, Andrea. "Usporedba kefira proizvedenog kefirnim zrncima i komercijalnom mljekarskom kulturom." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:238155

Telišman, Andrea. "Usporedba kefira proizvedenog kefirnim zrncima i komercijalnom mljekarskom kulturom." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:238155

Telišman, A. (2015). 'Usporedba kefira proizvedenog kefirnim zrncima i komercijalnom mljekarskom kulturom', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:238155

Telišman A. Usporedba kefira proizvedenog kefirnim zrncima i komercijalnom mljekarskom kulturom [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2019 August 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:238155

A. Telišman, "Usporedba kefira proizvedenog kefirnim zrncima i komercijalnom mljekarskom kulturom", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:238155