undergraduate thesis
General yeast features and usage possibilities from Saccharomyces genre

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 26 March 2019, 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 2019 March 26] 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