undergraduate thesis
Ispitivanje utjecaja N-glikozilacije i endocitoze na ugradnju heterolognih proteina u staničnu stijenku kvasca Saccharomyces cerevisiae

Orešković, Nikolina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Chemistry and Biochemistry
Laboratory for Biochemistry

Cite this document

Orešković, N. (2021). Ispitivanje utjecaja N-glikozilacije i endocitoze na ugradnju heterolognih proteina u staničnu stijenku kvasca Saccharomyces cerevisiae (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:832036

Orešković, Nikolina. "Ispitivanje utjecaja N-glikozilacije i endocitoze na ugradnju heterolognih proteina u staničnu stijenku kvasca Saccharomyces cerevisiae." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:832036

Orešković, Nikolina. "Ispitivanje utjecaja N-glikozilacije i endocitoze na ugradnju heterolognih proteina u staničnu stijenku kvasca Saccharomyces cerevisiae." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:832036

Orešković, N. (2021). 'Ispitivanje utjecaja N-glikozilacije i endocitoze na ugradnju heterolognih proteina u staničnu stijenku kvasca Saccharomyces cerevisiae', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:832036

Orešković N. Ispitivanje utjecaja N-glikozilacije i endocitoze na ugradnju heterolognih proteina u staničnu stijenku kvasca Saccharomyces cerevisiae [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 October 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:832036

N. Orešković, "Ispitivanje utjecaja N-glikozilacije i endocitoze na ugradnju heterolognih proteina u staničnu stijenku kvasca Saccharomyces cerevisiae", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:832036

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