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
Piškor, D. (2020). Optimizacija uvjeta proizvodnje kefirnog napitka na tršćanom šećeru (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:734225
Piškor, Dominik. "Optimizacija uvjeta proizvodnje kefirnog napitka na tršćanom šećeru." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:734225
Piškor, Dominik. "Optimizacija uvjeta proizvodnje kefirnog napitka na tršćanom šećeru." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:734225
Piškor, D. (2020). 'Optimizacija uvjeta proizvodnje kefirnog napitka na tršćanom šećeru', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:734225
Piškor D. Optimizacija uvjeta proizvodnje kefirnog napitka na tršćanom šećeru [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 April 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:734225
D. Piškor, "Optimizacija uvjeta proizvodnje kefirnog napitka na tršćanom šećeru", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:734225