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
Ištok, M. (2011). Mehanizmi smanjene osjetljivosti Acinetobacter baumannii na karbapeneme (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:118135
Ištok, Martina. "Mehanizmi smanjene osjetljivosti Acinetobacter baumannii na karbapeneme." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:118135
Ištok, Martina. "Mehanizmi smanjene osjetljivosti Acinetobacter baumannii na karbapeneme." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:118135
Ištok, M. (2011). 'Mehanizmi smanjene osjetljivosti Acinetobacter baumannii na karbapeneme', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 March 2024, https://urn.nsk.hr/urn:nbn:hr:159:118135
Ištok M. Mehanizmi smanjene osjetljivosti Acinetobacter baumannii na karbapeneme [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 March 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:118135
M. Ištok, "Mehanizmi smanjene osjetljivosti Acinetobacter baumannii na karbapeneme", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:118135