undergraduate thesis
Učinak proteinskih hidrolizata uljne pogače lana na rast HEK 293 stanične linije

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

Cite this document

Režek, L. (2022). Učinak proteinskih hidrolizata uljne pogače lana na rast HEK 293 stanične linije (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:207994

Režek, Laura. "Učinak proteinskih hidrolizata uljne pogače lana na rast HEK 293 stanične linije." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:207994

Režek, Laura. "Učinak proteinskih hidrolizata uljne pogače lana na rast HEK 293 stanične linije." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:207994

Režek, L. (2022). 'Učinak proteinskih hidrolizata uljne pogače lana na rast HEK 293 stanične linije', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 03 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:207994

Režek L. Učinak proteinskih hidrolizata uljne pogače lana na rast HEK 293 stanične linije [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 October 03] Available at: https://urn.nsk.hr/urn:nbn:hr:159:207994

L. Režek, "Učinak proteinskih hidrolizata uljne pogače lana na rast HEK 293 stanične linije", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:207994

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