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
Vuger, K. (2011). Utjecaj dodatka probiotika Lactobacillus helveticus M92 na funkcionalna svojstva crne čokolade (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. 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 21 April 2024, 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 2024 April 21] 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