University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Quality Control Laboratory for Food Chemistry and Biochemistry
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Kupreškić, F. (2024). Učinak prehrane s niskim udjelom fermentabilnih ugljikohidrata na upalne bolesti crijeva (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:975753
Kupreškić, Filip. "Učinak prehrane s niskim udjelom fermentabilnih ugljikohidrata na upalne bolesti crijeva." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:975753
Kupreškić, Filip. "Učinak prehrane s niskim udjelom fermentabilnih ugljikohidrata na upalne bolesti crijeva." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:975753
Kupreškić, F. (2024). 'Učinak prehrane s niskim udjelom fermentabilnih ugljikohidrata na upalne bolesti crijeva', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:975753
Kupreškić F. Učinak prehrane s niskim udjelom fermentabilnih ugljikohidrata na upalne bolesti crijeva [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2024 October 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:975753
F. Kupreškić, "Učinak prehrane s niskim udjelom fermentabilnih ugljikohidrata na upalne bolesti crijeva", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:975753