Sveučilište u Zagrebu Prehrambeno-biotehnološki fakultet Zavod za biokemijsko inženjerstvo Laboratorij za tehnologiju antibiotika, enzima, probiotika i starter kultura
Citirajte ovaj rad
Crnko Kovač, K. (2021). Application of lactic acid bacteria for development of innovative potato protein-based yogurt alternatives (Diplomski rad). Zagreb: Sveučilište u Zagrebu, Prehrambeno-biotehnološki fakultet. Preuzeto s https://urn.nsk.hr/urn:nbn:hr:159:269718
Crnko Kovač, Kristina. "Application of lactic acid bacteria for development of innovative potato protein-based yogurt alternatives." Diplomski rad, Sveučilište u Zagrebu, Prehrambeno-biotehnološki fakultet, 2021. https://urn.nsk.hr/urn:nbn:hr:159:269718
Crnko Kovač, Kristina. "Application of lactic acid bacteria for development of innovative potato protein-based yogurt alternatives." Diplomski rad, Sveučilište u Zagrebu, Prehrambeno-biotehnološki fakultet, 2021. https://urn.nsk.hr/urn:nbn:hr:159:269718
Crnko Kovač, K. (2021). 'Application of lactic acid bacteria for development of innovative potato protein-based yogurt alternatives', Diplomski rad, Sveučilište u Zagrebu, Prehrambeno-biotehnološki fakultet, citirano: 29.10.2024., https://urn.nsk.hr/urn:nbn:hr:159:269718
Crnko Kovač K. Application of lactic acid bacteria for development of innovative potato protein-based yogurt alternatives [Diplomski rad]. Zagreb: Sveučilište u Zagrebu, Prehrambeno-biotehnološki fakultet; 2021 [pristupljeno 29.10.2024.] Dostupno na: https://urn.nsk.hr/urn:nbn:hr:159:269718
K. Crnko Kovač, "Application of lactic acid bacteria for development of innovative potato protein-based yogurt alternatives", Diplomski rad, Sveučilište u Zagrebu, Prehrambeno-biotehnološki fakultet, Zagreb, 2021. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:159:269718