undergraduate thesis
Use of starter cultures in food industry

Barbara Petrovicky (2016)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Bioprocess Engineering
Cite this document...

Petrovicky, B. (2016). Primjena starter kultura u prehrambenoj industriji (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:911965

Petrovicky, Barbara. "Primjena starter kultura u prehrambenoj industriji." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:911965

Petrovicky, Barbara. "Primjena starter kultura u prehrambenoj industriji." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:911965

Petrovicky, B. (2016). 'Primjena starter kultura u prehrambenoj industriji', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 April 2019, https://urn.nsk.hr/urn:nbn:hr:109:911965

Petrovicky B. Primjena starter kultura u prehrambenoj industriji [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2019 April 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:911965

B. Petrovicky, "Primjena starter kultura u prehrambenoj industriji", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:911965