Antifungalni učinak eteričnih ulja Cinnamomum cassia i Litsea cubeba na odabrane plijesni roda Penicillium pri aw 0,98 i 0,93
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. urn:nbn:hr:109:835396
Kovačević, Jelena
Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY Department of Food and Nutrition Research Sub-department of Biology and Microbiology
Kovačević, J. (2016). Antifungalni učinak eteričnih ulja Cinnamomum cassia i Litsea cubeba na odabrane plijesni roda Penicillium pri aw 0,98 i 0,93 (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:835396
Kovačević, Jelena. "Antifungalni učinak eteričnih ulja Cinnamomum cassia i Litsea cubeba na odabrane plijesni roda Penicillium pri aw 0,98 i 0,93." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:835396
Kovačević, Jelena. "Antifungalni učinak eteričnih ulja Cinnamomum cassia i Litsea cubeba na odabrane plijesni roda Penicillium pri aw 0,98 i 0,93." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:835396
Kovačević, J. (2016). 'Antifungalni učinak eteričnih ulja Cinnamomum cassia i Litsea cubeba na odabrane plijesni roda Penicillium pri aw 0,98 i 0,93', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 August 2024, https://urn.nsk.hr/urn:nbn:hr:109:835396
Kovačević J. Antifungalni učinak eteričnih ulja Cinnamomum cassia i Litsea cubeba na odabrane plijesni roda Penicillium pri aw 0,98 i 0,93 [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2024 August 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:835396
J. Kovačević, "Antifungalni učinak eteričnih ulja Cinnamomum cassia i Litsea cubeba na odabrane plijesni roda Penicillium pri aw 0,98 i 0,93", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:835396