master's thesis
Inhibicija Listeria monocytogenes probiotičkim bakterijama Bifidobacterium longum tijekom čuvanja fermentiranih mlijeka
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. urn:nbn:hr:109:669194

Juras, Linda
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology

Cite this document

Juras, L. (2014). Inhibicija Listeria monocytogenes probiotičkim bakterijama Bifidobacterium longum tijekom čuvanja fermentiranih mlijeka (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:669194

Juras, Linda. "Inhibicija Listeria monocytogenes probiotičkim bakterijama Bifidobacterium longum tijekom čuvanja fermentiranih mlijeka." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:669194

Juras, Linda. "Inhibicija Listeria monocytogenes probiotičkim bakterijama Bifidobacterium longum tijekom čuvanja fermentiranih mlijeka." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:669194

Juras, L. (2014). 'Inhibicija Listeria monocytogenes probiotičkim bakterijama Bifidobacterium longum tijekom čuvanja fermentiranih mlijeka', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 29 March 2024, https://urn.nsk.hr/urn:nbn:hr:109:669194

Juras L. Inhibicija Listeria monocytogenes probiotičkim bakterijama Bifidobacterium longum tijekom čuvanja fermentiranih mlijeka [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2024 March 29] Available at: https://urn.nsk.hr/urn:nbn:hr:109:669194

L. Juras, "Inhibicija Listeria monocytogenes probiotičkim bakterijama Bifidobacterium longum tijekom čuvanja fermentiranih mlijeka", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:669194

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