master's thesis
Production of bread with extended shelf life using the Leuconostoc mesenteroides bacteria

Goran Strganac (2015)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Fermentation and Yeast Technology
Cite this document...

Strganac, G. (2015). Proizvodnja kruha produžene trajnost s pomoću bakterije Leuconostoc mesenteroides (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:403826

Strganac, Goran. "Proizvodnja kruha produžene trajnost s pomoću bakterije Leuconostoc mesenteroides." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:403826

Strganac, Goran. "Proizvodnja kruha produžene trajnost s pomoću bakterije Leuconostoc mesenteroides." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:403826

Strganac, G. (2015). 'Proizvodnja kruha produžene trajnost s pomoću bakterije Leuconostoc mesenteroides', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:403826

Strganac G. Proizvodnja kruha produžene trajnost s pomoću bakterije Leuconostoc mesenteroides [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2019 August 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:403826

G. Strganac, "Proizvodnja kruha produžene trajnost s pomoću bakterije Leuconostoc mesenteroides", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:403826