master's thesis
Incorporation of the copper into the yeast cell Saccharomyces cerevisiae during the alcholic fermentation

Anita Medved (2004)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Fermentation and Yeast Technology
Cite this document...

Medved, A. (2004). Ugradnja bakra u stanice kvasca Saccharomyces cerevisiae tijekom alkoholne fermentacije (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:970543

Medved, Anita. "Ugradnja bakra u stanice kvasca Saccharomyces cerevisiae tijekom alkoholne fermentacije." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2004. https://urn.nsk.hr/urn:nbn:hr:159:970543

Medved, Anita. "Ugradnja bakra u stanice kvasca Saccharomyces cerevisiae tijekom alkoholne fermentacije." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2004. https://urn.nsk.hr/urn:nbn:hr:159:970543

Medved, A. (2004). 'Ugradnja bakra u stanice kvasca Saccharomyces cerevisiae tijekom alkoholne fermentacije', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:970543

Medved A. Ugradnja bakra u stanice kvasca Saccharomyces cerevisiae tijekom alkoholne fermentacije [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2004 [cited 2019 August 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:970543

A. Medved, "Ugradnja bakra u stanice kvasca Saccharomyces cerevisiae tijekom alkoholne fermentacije", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2004. Available at: https://urn.nsk.hr/urn:nbn:hr:159:970543