University of Zagreb Faculty of Food Technology and Biotechnology Department of Biochemical Engineering Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology
Cite this document
Baković, P. (2013). Antioksidansi iz samoniklih gljiva (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:750683
Baković, Petra. "Antioksidansi iz samoniklih gljiva." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:750683
Baković, Petra. "Antioksidansi iz samoniklih gljiva." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:750683
Baković, P. (2013). 'Antioksidansi iz samoniklih gljiva', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 11 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:750683
Baković P. Antioksidansi iz samoniklih gljiva [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 September 11] Available at: https://urn.nsk.hr/urn:nbn:hr:159:750683
P. Baković, "Antioksidansi iz samoniklih gljiva", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:750683