Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY Department of Food and Nutrition Research Sub-department of Biology and Microbiology
Šprem, A. (2012). Opće osobine i mogućnosti primjene kvasca iz roda Saccharomyces (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. 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 29 November 2024, 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 2024 November 29] 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