undergraduate thesis
Selection of Lactobacillus strains as starter cultures for the Production of fermented sausages

Karmela Marinčić (2013)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Antibiotic, Enzyme, Probiotic and Starter Cultures Technology
Cite this document...

Marinčić, K. (2013). Selekcija Lactobacillus sojeva kao starter kultura za proizvodnju fermentiranih kobasica (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:403134

Marinčić, Karmela. "Selekcija Lactobacillus sojeva kao starter kultura za proizvodnju fermentiranih kobasica." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:403134

Marinčić, Karmela. "Selekcija Lactobacillus sojeva kao starter kultura za proizvodnju fermentiranih kobasica." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:403134

Marinčić, K. (2013). 'Selekcija Lactobacillus sojeva kao starter kultura za proizvodnju fermentiranih kobasica', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 24 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:403134

Marinčić K. Selekcija Lactobacillus sojeva kao starter kultura za proizvodnju fermentiranih kobasica [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2019 August 24] Available at: https://urn.nsk.hr/urn:nbn:hr:159:403134

K. Marinčić, "Selekcija Lactobacillus sojeva kao starter kultura za proizvodnju fermentiranih kobasica", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:403134