University of Zagreb Faculty of Food Technology and Biotechnology Department of Chemistry and Biochemistry Laboratory for Biochemistry
Cite this document
Vukšić, L. (2022). Utjecaj uklanjanja Cwp2, Scw4 i/ili Pir proteina iz stanične stijenke na efikasnost izlaganja heterolognih proteina na površini kvasca (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:845886
Vukšić, Lucija. "Utjecaj uklanjanja Cwp2, Scw4 i/ili Pir proteina iz stanične stijenke na efikasnost izlaganja heterolognih proteina na površini kvasca." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:845886
Vukšić, Lucija. "Utjecaj uklanjanja Cwp2, Scw4 i/ili Pir proteina iz stanične stijenke na efikasnost izlaganja heterolognih proteina na površini kvasca." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:845886
Vukšić, L. (2022). 'Utjecaj uklanjanja Cwp2, Scw4 i/ili Pir proteina iz stanične stijenke na efikasnost izlaganja heterolognih proteina na površini kvasca', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 05 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:845886
Vukšić L. Utjecaj uklanjanja Cwp2, Scw4 i/ili Pir proteina iz stanične stijenke na efikasnost izlaganja heterolognih proteina na površini kvasca [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 October 05] Available at: https://urn.nsk.hr/urn:nbn:hr:159:845886
L. Vukšić, "Utjecaj uklanjanja Cwp2, Scw4 i/ili Pir proteina iz stanične stijenke na efikasnost izlaganja heterolognih proteina na površini kvasca", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:845886