Preživljavanje autohtone starter kulture u fermentiranim trajnim kobasicama
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:747512
Uglešić, Iva
University of Zagreb Faculty of Food Technology and Biotechnology Department of Biochemical Engineering Laboratory for General Microbiology and Food Microbiology
Uglešić, I. (2011). Preživljavanje autohtone starter kulture u fermentiranim trajnim kobasicama (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:747512
Uglešić, Iva. "Preživljavanje autohtone starter kulture u fermentiranim trajnim kobasicama." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:747512
Uglešić, Iva. "Preživljavanje autohtone starter kulture u fermentiranim trajnim kobasicama." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:747512
Uglešić, I. (2011). 'Preživljavanje autohtone starter kulture u fermentiranim trajnim kobasicama', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 15 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:747512
Uglešić I. Preživljavanje autohtone starter kulture u fermentiranim trajnim kobasicama [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2025 January 15] Available at: https://urn.nsk.hr/urn:nbn:hr:159:747512
I. Uglešić, "Preživljavanje autohtone starter kulture u fermentiranim trajnim kobasicama", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:747512