undergraduate thesis
Antimikrobna aktivnost bakterije mliječne kiseline izolirane iz morske vrste školjkaša (Aequipecten opercularis)

Mladina, Dora
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for General Microbiology and Food Microbiology

Cite this document

Mladina, D. (2021). Antimikrobna aktivnost bakterije mliječne kiseline izolirane iz morske vrste školjkaša (Aequipecten opercularis) (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:310355

Mladina, Dora. "Antimikrobna aktivnost bakterije mliječne kiseline izolirane iz morske vrste školjkaša (Aequipecten opercularis)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:310355

Mladina, Dora. "Antimikrobna aktivnost bakterije mliječne kiseline izolirane iz morske vrste školjkaša (Aequipecten opercularis)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:310355

Mladina, D. (2021). 'Antimikrobna aktivnost bakterije mliječne kiseline izolirane iz morske vrste školjkaša (Aequipecten opercularis)', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:310355

Mladina D. Antimikrobna aktivnost bakterije mliječne kiseline izolirane iz morske vrste školjkaša (Aequipecten opercularis) [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 October 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:310355

D. Mladina, "Antimikrobna aktivnost bakterije mliječne kiseline izolirane iz morske vrste školjkaša (Aequipecten opercularis)", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:310355

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