prikaz prve stranice dokumenta Funkcionalna svojstva probiotičkih sojeva Bifidobacterium animalis subsp. lactis BB-12 i Bifidobacterium longum BB536
Access restricted to students and staff of home institution
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). 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 01 December 2021, 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 2021 December 01] 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

Please login to the repository to save this object to your list.