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
Moharić, L. (2015). Fermentacija i antimikrobna aktivnost kombucha crnog, zelenog, bijelog i voćnog čaja (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:623477
Moharić, Lidia. "Fermentacija i antimikrobna aktivnost kombucha crnog, zelenog, bijelog i voćnog čaja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:623477
Moharić, Lidia. "Fermentacija i antimikrobna aktivnost kombucha crnog, zelenog, bijelog i voćnog čaja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:623477
Moharić, L. (2015). 'Fermentacija i antimikrobna aktivnost kombucha crnog, zelenog, bijelog i voćnog čaja', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 24 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:623477
Moharić L. Fermentacija i antimikrobna aktivnost kombucha crnog, zelenog, bijelog i voćnog čaja [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 April 24] Available at: https://urn.nsk.hr/urn:nbn:hr:159:623477
L. Moharić, "Fermentacija i antimikrobna aktivnost kombucha crnog, zelenog, bijelog i voćnog čaja", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:623477