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undergraduate thesis
Opće osobine i mogućnosti primjene kvasca iz roda Saccharomyces

Antonela Šprem (2012)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Biology and Microbiology
Cite this document

Šprem, A. (2012). Opće osobine i mogućnosti primjene kvasca iz roda Saccharomyces (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:291412

Šprem, Antonela. "Opće osobine i mogućnosti primjene kvasca iz roda Saccharomyces." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:291412

Šprem, Antonela. "Opće osobine i mogućnosti primjene kvasca iz roda Saccharomyces." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:291412

Šprem, A. (2012). 'Opće osobine i mogućnosti primjene kvasca iz roda Saccharomyces', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 04 April 2020, https://urn.nsk.hr/urn:nbn:hr:109:291412

Šprem A. Opće osobine i mogućnosti primjene kvasca iz roda Saccharomyces [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2020 April 04] Available at: https://urn.nsk.hr/urn:nbn:hr:109:291412

A. Šprem, "Opće osobine i mogućnosti primjene kvasca iz roda Saccharomyces", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:291412

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