undergraduate thesis
Fermentacija, biosinteza bakterijske nanoceluloze i antimikrobna aktivnost kombuche uzgojene u kokosovoj vodi

Nemec, Vili
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology

Cite this document

Nemec, V. (2018). Fermentacija, biosinteza bakterijske nanoceluloze i antimikrobna aktivnost kombuche uzgojene u kokosovoj vodi (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:937205

Nemec, Vili. "Fermentacija, biosinteza bakterijske nanoceluloze i antimikrobna aktivnost kombuche uzgojene u kokosovoj vodi." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:937205

Nemec, Vili. "Fermentacija, biosinteza bakterijske nanoceluloze i antimikrobna aktivnost kombuche uzgojene u kokosovoj vodi." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:937205

Nemec, V. (2018). 'Fermentacija, biosinteza bakterijske nanoceluloze i antimikrobna aktivnost kombuche uzgojene u kokosovoj vodi', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 26 March 2024, https://urn.nsk.hr/urn:nbn:hr:159:937205

Nemec V. Fermentacija, biosinteza bakterijske nanoceluloze i antimikrobna aktivnost kombuche uzgojene u kokosovoj vodi [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 March 26] Available at: https://urn.nsk.hr/urn:nbn:hr:159:937205

V. Nemec, "Fermentacija, biosinteza bakterijske nanoceluloze i antimikrobna aktivnost kombuche uzgojene u kokosovoj vodi", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:937205

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