undergraduate thesis
Utjecaj pH vrijednosti podloge na proizvodnju kefirnog napitka u bioreaktoru s miješalom

Nejedly, Petra
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

Nejedly, P. (2021). Utjecaj pH vrijednosti podloge na proizvodnju kefirnog napitka u bioreaktoru s miješalom (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:607533

Nejedly, Petra. "Utjecaj pH vrijednosti podloge na proizvodnju kefirnog napitka u bioreaktoru s miješalom." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:607533

Nejedly, Petra. "Utjecaj pH vrijednosti podloge na proizvodnju kefirnog napitka u bioreaktoru s miješalom." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:607533

Nejedly, P. (2021). 'Utjecaj pH vrijednosti podloge na proizvodnju kefirnog napitka u bioreaktoru s miješalom', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 March 2024, https://urn.nsk.hr/urn:nbn:hr:159:607533

Nejedly P. Utjecaj pH vrijednosti podloge na proizvodnju kefirnog napitka u bioreaktoru s miješalom [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 March 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:607533

P. Nejedly, "Utjecaj pH vrijednosti podloge na proizvodnju kefirnog napitka u bioreaktoru s miješalom", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:607533

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