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master's thesis
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

Cite this document

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

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