master's thesis
Determination of the free amino acids in Krk cheese water extracts during ripening

Vlatka Knežević (2011)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Chemistry and Biochemistry
Laboratory for Analytical Chemistry
Cite this document...

Knežević, V. (2011). Određivanje slobodnih aminokiselina u vodenim ekstraktima Krčkog sira tijekom zrenja (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:942396

Knežević, Vlatka. "Određivanje slobodnih aminokiselina u vodenim ekstraktima Krčkog sira tijekom zrenja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:942396

Knežević, Vlatka. "Određivanje slobodnih aminokiselina u vodenim ekstraktima Krčkog sira tijekom zrenja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:942396

Knežević, V. (2011). 'Određivanje slobodnih aminokiselina u vodenim ekstraktima Krčkog sira tijekom zrenja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 22 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:942396

Knežević V. Određivanje slobodnih aminokiselina u vodenim ekstraktima Krčkog sira tijekom zrenja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2019 August 22] Available at: https://urn.nsk.hr/urn:nbn:hr:159:942396

V. Knežević, "Određivanje slobodnih aminokiselina u vodenim ekstraktima Krčkog sira tijekom zrenja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:942396