University of Zagreb Faculty of Food Technology and Biotechnology Department of Biochemical Engineering Laboratory for Cell Technology, Application and Biotransformations
Cite this document
Bagović, M. (2018). In vitro biološka svojstva hidrolizata proteina iz pogače konoplje (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:019872
Bagović, Martina. "In vitro biološka svojstva hidrolizata proteina iz pogače konoplje." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:019872
Bagović, Martina. "In vitro biološka svojstva hidrolizata proteina iz pogače konoplje." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:019872
Bagović, M. (2018). 'In vitro biološka svojstva hidrolizata proteina iz pogače konoplje', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 12 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:019872
Bagović M. In vitro biološka svojstva hidrolizata proteina iz pogače konoplje [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 October 12] Available at: https://urn.nsk.hr/urn:nbn:hr:159:019872
M. Bagović, "In vitro biološka svojstva hidrolizata proteina iz pogače konoplje", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:019872