University of Zagreb Faculty of Food Technology and Biotechnology Department of Chemistry and Biochemistry Laboratory for Biochemistry
Cite this document
Martinić, I. (2011). Utjecaj pojedinih proteina stanične stijenke kvasca Saccharomyces cerevisiae na poroznost stijenke (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:324746
Martinić, Ivana. "Utjecaj pojedinih proteina stanične stijenke kvasca Saccharomyces cerevisiae na poroznost stijenke." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:324746
Martinić, Ivana. "Utjecaj pojedinih proteina stanične stijenke kvasca Saccharomyces cerevisiae na poroznost stijenke." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:324746
Martinić, I. (2011). 'Utjecaj pojedinih proteina stanične stijenke kvasca Saccharomyces cerevisiae na poroznost stijenke', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:324746
Martinić I. Utjecaj pojedinih proteina stanične stijenke kvasca Saccharomyces cerevisiae na poroznost stijenke [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 April 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:324746
I. Martinić, "Utjecaj pojedinih proteina stanične stijenke kvasca Saccharomyces cerevisiae na poroznost stijenke", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:324746