master's thesis
The effect of ultrasound on whey fermentation with acidophilus and yogurt culture

Anja Knežević (2014)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Milk and Milk Products
Cite this document...

Knežević, A. (2014). Utjecaj ultrazvuka na fermentaciju sirutke acidofilnom i jogurtnom kulturom (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:158305

Knežević, Anja. "Utjecaj ultrazvuka na fermentaciju sirutke acidofilnom i jogurtnom kulturom." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:158305

Knežević, Anja. "Utjecaj ultrazvuka na fermentaciju sirutke acidofilnom i jogurtnom kulturom." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:158305

Knežević, A. (2014). 'Utjecaj ultrazvuka na fermentaciju sirutke acidofilnom i jogurtnom kulturom', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:158305

Knežević A. Utjecaj ultrazvuka na fermentaciju sirutke acidofilnom i jogurtnom kulturom [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2019 August 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:158305

A. Knežević, "Utjecaj ultrazvuka na fermentaciju sirutke acidofilnom i jogurtnom kulturom", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:158305