University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Food Processes Engineering
Cite this document
Gežin, L. (2014). Biodostupnost cinka (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:075209
Gežin, Laura. "Biodostupnost cinka." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:075209
Gežin, Laura. "Biodostupnost cinka." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:075209
Gežin, L. (2014). 'Biodostupnost cinka', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:075209
Gežin L. Biodostupnost cinka [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:075209
L. Gežin, "Biodostupnost cinka", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:075209