master's thesis
Production and application of probiotic starter cultures of Lactococcus lactis ZG5-9, Lactobacillus pentosus ZG2-25 and Enterococcus faecium ZG1-54

Martina Dolenec (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...

Dolenec, M. (2013). Proizvodnja i primjena probiotičkih starter kultura Lactococcus lactis ZG5-9, Lactobacillus pentosus ZG2-25 i Enterococcus faecium ZG1-54 (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:111791

Dolenec, Martina. "Proizvodnja i primjena probiotičkih starter kultura Lactococcus lactis ZG5-9, Lactobacillus pentosus ZG2-25 i Enterococcus faecium ZG1-54." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:111791

Dolenec, Martina. "Proizvodnja i primjena probiotičkih starter kultura Lactococcus lactis ZG5-9, Lactobacillus pentosus ZG2-25 i Enterococcus faecium ZG1-54." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:111791

Dolenec, M. (2013). 'Proizvodnja i primjena probiotičkih starter kultura Lactococcus lactis ZG5-9, Lactobacillus pentosus ZG2-25 i Enterococcus faecium ZG1-54', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:111791

Dolenec M. Proizvodnja i primjena probiotičkih starter kultura Lactococcus lactis ZG5-9, Lactobacillus pentosus ZG2-25 i Enterococcus faecium ZG1-54 [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2019 August 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:111791

M. Dolenec, "Proizvodnja i primjena probiotičkih starter kultura Lactococcus lactis ZG5-9, Lactobacillus pentosus ZG2-25 i Enterococcus faecium ZG1-54", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:111791