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master's thesis
Biotransformacije 2-brom-1-4-(nitrofenil)etanona stanicama pekarskog kvasca (Saccharomyces cerevisiae) i korijena mrkve (Daucus carota)

Pamuković, Vanda
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Cell Technology, Application and Biotransformations

Cite this document

Pamuković, V. (2006). Biotransformacije 2-brom-1-4-(nitrofenil)etanona stanicama pekarskog kvasca (Saccharomyces cerevisiae) i korijena mrkve (Daucus carota) (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:864255

Pamuković, Vanda. "Biotransformacije 2-brom-1-4-(nitrofenil)etanona stanicama pekarskog kvasca (Saccharomyces cerevisiae) i korijena mrkve (Daucus carota)." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2006. https://urn.nsk.hr/urn:nbn:hr:159:864255

Pamuković, Vanda. "Biotransformacije 2-brom-1-4-(nitrofenil)etanona stanicama pekarskog kvasca (Saccharomyces cerevisiae) i korijena mrkve (Daucus carota)." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2006. https://urn.nsk.hr/urn:nbn:hr:159:864255

Pamuković, V. (2006). 'Biotransformacije 2-brom-1-4-(nitrofenil)etanona stanicama pekarskog kvasca (Saccharomyces cerevisiae) i korijena mrkve (Daucus carota)', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 05 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:864255

Pamuković V. Biotransformacije 2-brom-1-4-(nitrofenil)etanona stanicama pekarskog kvasca (Saccharomyces cerevisiae) i korijena mrkve (Daucus carota) [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2006 [cited 2024 October 05] Available at: https://urn.nsk.hr/urn:nbn:hr:159:864255

V. Pamuković, "Biotransformacije 2-brom-1-4-(nitrofenil)etanona stanicama pekarskog kvasca (Saccharomyces cerevisiae) i korijena mrkve (Daucus carota)", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2006. Available at: https://urn.nsk.hr/urn:nbn:hr:159:864255

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