master's thesis
Utjecaj visoke temperature i proteinaze K na antibakterijsku aktivnost Lactobacillus sojeva

Vučko, Lucija
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

Vučko, L. (2020). Utjecaj visoke temperature i proteinaze K na antibakterijsku aktivnost Lactobacillus sojeva (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:133095

Vučko, Lucija. "Utjecaj visoke temperature i proteinaze K na antibakterijsku aktivnost Lactobacillus sojeva." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:133095

Vučko, Lucija. "Utjecaj visoke temperature i proteinaze K na antibakterijsku aktivnost Lactobacillus sojeva." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:133095

Vučko, L. (2020). 'Utjecaj visoke temperature i proteinaze K na antibakterijsku aktivnost Lactobacillus sojeva', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 28 March 2024, https://urn.nsk.hr/urn:nbn:hr:159:133095

Vučko L. Utjecaj visoke temperature i proteinaze K na antibakterijsku aktivnost Lactobacillus sojeva [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 March 28] Available at: https://urn.nsk.hr/urn:nbn:hr:159:133095

L. Vučko, "Utjecaj visoke temperature i proteinaze K na antibakterijsku aktivnost Lactobacillus sojeva", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:133095

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