prikaz prve stranice dokumenta Funkcionalna svojstva probiotičkih sojeva Bifidobacterium animalis subsp. lactis BB-12 i Bifidobacterium longum BB536
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master's thesis
Funkcionalna svojstva probiotičkih sojeva Bifidobacterium animalis subsp. lactis BB-12 i Bifidobacterium longum BB536

Cepanec, Maja
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

Cepanec, M. (2014). Funkcionalna svojstva probiotičkih sojeva Bifidobacterium animalis subsp. lactis BB-12 i Bifidobacterium longum BB536 (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:157803

Cepanec, Maja. "Funkcionalna svojstva probiotičkih sojeva Bifidobacterium animalis subsp. lactis BB-12 i Bifidobacterium longum BB536." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:157803

Cepanec, Maja. "Funkcionalna svojstva probiotičkih sojeva Bifidobacterium animalis subsp. lactis BB-12 i Bifidobacterium longum BB536." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:157803

Cepanec, M. (2014). 'Funkcionalna svojstva probiotičkih sojeva Bifidobacterium animalis subsp. lactis BB-12 i Bifidobacterium longum BB536', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 28 March 2024, https://urn.nsk.hr/urn:nbn:hr:159:157803

Cepanec M. Funkcionalna svojstva probiotičkih sojeva Bifidobacterium animalis subsp. lactis BB-12 i Bifidobacterium longum BB536 [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 March 28] Available at: https://urn.nsk.hr/urn:nbn:hr:159:157803

M. Cepanec, "Funkcionalna svojstva probiotičkih sojeva Bifidobacterium animalis subsp. lactis BB-12 i Bifidobacterium longum BB536", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:157803

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