master's thesis
Determination of neomycin in animal food

Danica Barišić (2014)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Antibiotic, Enzyme, Probiotic and Starter Cultures Technology
Cite this document...

Barišić, D. (2014). Određivanje ostataka neomicina u hrani životinjskog podrijetla (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:573159

Barišić, Danica. "Određivanje ostataka neomicina u hrani životinjskog podrijetla." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:573159

Barišić, Danica. "Određivanje ostataka neomicina u hrani životinjskog podrijetla." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:573159

Barišić, D. (2014). 'Određivanje ostataka neomicina u hrani životinjskog podrijetla', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:573159

Barišić D. Određivanje ostataka neomicina u hrani životinjskog podrijetla [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2019 August 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:573159

D. Barišić, "Određivanje ostataka neomicina u hrani životinjskog podrijetla", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:573159