prikaz prve stranice dokumenta Određivanje optimalnih uvjeta aktivnosti proteina YblCcw12p eksprimiranog u kvascu Saccharomyces cerevisiae
Access restricted to students and staff of home institution
undergraduate thesis
Određivanje optimalnih uvjeta aktivnosti proteina YblCcw12p eksprimiranog u kvascu Saccharomyces cerevisiae

University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Chemistry and Biochemistry
Laboratory for Biochemistry

Cite this document

Didak, B. (2011). Određivanje optimalnih uvjeta aktivnosti proteina YblCcw12p eksprimiranog u kvascu Saccharomyces cerevisiae (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:452223

Didak, Blanka. "Određivanje optimalnih uvjeta aktivnosti proteina YblCcw12p eksprimiranog u kvascu Saccharomyces cerevisiae." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:452223

Didak, Blanka. "Određivanje optimalnih uvjeta aktivnosti proteina YblCcw12p eksprimiranog u kvascu Saccharomyces cerevisiae." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:452223

Didak, B. (2011). 'Određivanje optimalnih uvjeta aktivnosti proteina YblCcw12p eksprimiranog u kvascu Saccharomyces cerevisiae', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 15 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:452223

Didak B. Određivanje optimalnih uvjeta aktivnosti proteina YblCcw12p eksprimiranog u kvascu Saccharomyces cerevisiae [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 October 15] Available at: https://urn.nsk.hr/urn:nbn:hr:159:452223

B. Didak, "Određivanje optimalnih uvjeta aktivnosti proteina YblCcw12p eksprimiranog u kvascu Saccharomyces cerevisiae", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:452223

Please login to the repository to save this object to your list.