University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Cereal Chemistry and Technology
Cite this document
Čudina, N. (2007). Probavljivost proteina In vitro miješanog kukuruznog kruha obogaćenog proteinima soje (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:788414
Čudina, Natka. "Probavljivost proteina In vitro miješanog kukuruznog kruha obogaćenog proteinima soje." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:788414
Čudina, Natka. "Probavljivost proteina In vitro miješanog kukuruznog kruha obogaćenog proteinima soje." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:788414
Čudina, N. (2007). 'Probavljivost proteina In vitro miješanog kukuruznog kruha obogaćenog proteinima soje', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 01 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:788414
Čudina N. Probavljivost proteina In vitro miješanog kukuruznog kruha obogaćenog proteinima soje [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2007 [cited 2024 August 01] Available at: https://urn.nsk.hr/urn:nbn:hr:159:788414
N. Čudina, "Probavljivost proteina In vitro miješanog kukuruznog kruha obogaćenog proteinima soje", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2007. Available at: https://urn.nsk.hr/urn:nbn:hr:159:788414