Utjecaj visoke temperature i proteinaze K na antibakterijsku aktivnost Lactobacillus sojeva
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:133095
Vučko, Lucija
University of Zagreb Faculty of Food Technology and Biotechnology Department of Biochemical Engineering Laboratory for Antibiotic, Enzyme, Probiotic and Starter Cultures Technology
Vučko, L. (2020). Utjecaj visoke temperature i proteinaze K na antibakterijsku aktivnost Lactobacillus sojeva (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:133095
Vučko, Lucija. "Utjecaj visoke temperature i proteinaze K na antibakterijsku aktivnost Lactobacillus sojeva." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:133095
Vučko, Lucija. "Utjecaj visoke temperature i proteinaze K na antibakterijsku aktivnost Lactobacillus sojeva." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:133095
Vučko, L. (2020). 'Utjecaj visoke temperature i proteinaze K na antibakterijsku aktivnost Lactobacillus sojeva', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:133095
Vučko L. Utjecaj visoke temperature i proteinaze K na antibakterijsku aktivnost Lactobacillus sojeva [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 July 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:133095
L. Vučko, "Utjecaj visoke temperature i proteinaze K na antibakterijsku aktivnost Lactobacillus sojeva", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:133095