master's thesis
Različite tehnike proizvodnje medovine pomoću kvasca Saccharomyces cerevisiae ph.r. bayanus

Tuksar, 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

Tuksar, P. (2024). Različite tehnike proizvodnje medovine pomoću kvasca Saccharomyces cerevisiae ph.r. bayanus (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:799393

Tuksar, Petra. "Različite tehnike proizvodnje medovine pomoću kvasca Saccharomyces cerevisiae ph.r. bayanus." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:799393

Tuksar, Petra. "Različite tehnike proizvodnje medovine pomoću kvasca Saccharomyces cerevisiae ph.r. bayanus." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:799393

Tuksar, P. (2024). 'Različite tehnike proizvodnje medovine pomoću kvasca Saccharomyces cerevisiae ph.r. bayanus', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 10 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:799393

Tuksar P. Različite tehnike proizvodnje medovine pomoću kvasca Saccharomyces cerevisiae ph.r. bayanus [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2024 December 10] Available at: https://urn.nsk.hr/urn:nbn:hr:159:799393

P. Tuksar, "Različite tehnike proizvodnje medovine pomoću kvasca Saccharomyces cerevisiae ph.r. bayanus", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:799393

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