prikaz prve stranice dokumenta Utjecaj metionina na proizvodnju S-adenozil-L-metionina pomoću kvasaca Saccharomyces cerevisiae i Pichia stipitis
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master's thesis
Utjecaj metionina na proizvodnju S-adenozil-L-metionina pomoću kvasaca Saccharomyces cerevisiae i Pichia stipitis

Perđun, Valentina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Fermentation and Yeast Technology

Cite this document

Perđun, V. (2010). Utjecaj metionina na proizvodnju S-adenozil-L-metionina pomoću kvasaca Saccharomyces cerevisiae i Pichia stipitis (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:598205

Perđun, Valentina. "Utjecaj metionina na proizvodnju S-adenozil-L-metionina pomoću kvasaca Saccharomyces cerevisiae i Pichia stipitis." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:598205

Perđun, Valentina. "Utjecaj metionina na proizvodnju S-adenozil-L-metionina pomoću kvasaca Saccharomyces cerevisiae i Pichia stipitis." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:598205

Perđun, V. (2010). 'Utjecaj metionina na proizvodnju S-adenozil-L-metionina pomoću kvasaca Saccharomyces cerevisiae i Pichia stipitis', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:598205

Perđun V. Utjecaj metionina na proizvodnju S-adenozil-L-metionina pomoću kvasaca Saccharomyces cerevisiae i Pichia stipitis [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2024 October 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:598205

V. Perđun, "Utjecaj metionina na proizvodnju S-adenozil-L-metionina pomoću kvasaca Saccharomyces cerevisiae i Pichia stipitis", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:598205

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