University of Zagreb Faculty of Food Technology and Biotechnology Department of Biochemical Engineering Laboratory for Antibiotic, Enzyme, Probiotic and Starter Cultures Technology
Cite this document
Barišić, D. (2014). Određivanje ostataka neomicina u hrani životinjskog podrijetla (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:573159
Barišić, Danica. "Određivanje ostataka neomicina u hrani životinjskog podrijetla." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:573159
Barišić, Danica. "Određivanje ostataka neomicina u hrani životinjskog podrijetla." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:573159
Barišić, D. (2014). 'Određivanje ostataka neomicina u hrani životinjskog podrijetla', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 25 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:573159
Barišić D. Određivanje ostataka neomicina u hrani životinjskog podrijetla [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 April 25] Available at: https://urn.nsk.hr/urn:nbn:hr:159:573159
D. Barišić, "Određivanje ostataka neomicina u hrani životinjskog podrijetla", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:573159