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master's thesis
Utjecaj dodatka probiotika Lactobacillus helveticus M92 na funkcionalna svojstva crne čokolade

Vuger, Karmen
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Antibiotic, Enzyme, Probiotic and Starter Cultures Technology

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Vuger, K. (2011). Utjecaj dodatka probiotika Lactobacillus helveticus M92 na funkcionalna svojstva crne čokolade (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:142504

Vuger, Karmen. "Utjecaj dodatka probiotika Lactobacillus helveticus M92 na funkcionalna svojstva crne čokolade." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:142504

Vuger, Karmen. "Utjecaj dodatka probiotika Lactobacillus helveticus M92 na funkcionalna svojstva crne čokolade." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:142504

Vuger, K. (2011). 'Utjecaj dodatka probiotika Lactobacillus helveticus M92 na funkcionalna svojstva crne čokolade', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 01 December 2021, https://urn.nsk.hr/urn:nbn:hr:159:142504

Vuger K. Utjecaj dodatka probiotika Lactobacillus helveticus M92 na funkcionalna svojstva crne čokolade [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2021 December 01] Available at: https://urn.nsk.hr/urn:nbn:hr:159:142504

K. Vuger, "Utjecaj dodatka probiotika Lactobacillus helveticus M92 na funkcionalna svojstva crne čokolade", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:142504

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