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