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). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. 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 06 October 2024, 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 2024 October 06] 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