prikaz prve stranice dokumenta Optimiranje biosinteze rekombinantnog proteina u bakteriji Escherichia coli BL21+P
Access restricted to students and staff of home institution
master's thesis
Optimiranje biosinteze rekombinantnog proteina u bakteriji Escherichia coli BL21+P

Valinger, Davor
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Process Engineering
Laboratory for Measurement, Regulation and Automatisation

Cite this document

Valinger, D. (2006). Optimiranje biosinteze rekombinantnog proteina u bakteriji Escherichia coli BL21+P (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:673715

Valinger, Davor. "Optimiranje biosinteze rekombinantnog proteina u bakteriji Escherichia coli BL21+P." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2006. https://urn.nsk.hr/urn:nbn:hr:159:673715

Valinger, Davor. "Optimiranje biosinteze rekombinantnog proteina u bakteriji Escherichia coli BL21+P." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2006. https://urn.nsk.hr/urn:nbn:hr:159:673715

Valinger, D. (2006). 'Optimiranje biosinteze rekombinantnog proteina u bakteriji Escherichia coli BL21+P', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 13 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:673715

Valinger D. Optimiranje biosinteze rekombinantnog proteina u bakteriji Escherichia coli BL21+P [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2006 [cited 2024 October 13] Available at: https://urn.nsk.hr/urn:nbn:hr:159:673715

D. Valinger, "Optimiranje biosinteze rekombinantnog proteina u bakteriji Escherichia coli BL21+P", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2006. Available at: https://urn.nsk.hr/urn:nbn:hr:159:673715

Please login to the repository to save this object to your list.