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master's thesis
Utjecaj sastava hranjive podloge na sadržaj (S)-adenozil-L-metionina i ergosterola u biomasi divljeg soja kvasca Pichia stipitis i mutanta M12

Balaško, Tea
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Fermentation and Yeast Technology

Cite this document

Balaško, T. (2013). Utjecaj sastava hranjive podloge na sadržaj (S)-adenozil-L-metionina i ergosterola u biomasi divljeg soja kvasca Pichia stipitis i mutanta M12 (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:760014

Balaško, Tea. "Utjecaj sastava hranjive podloge na sadržaj (S)-adenozil-L-metionina i ergosterola u biomasi divljeg soja kvasca Pichia stipitis i mutanta M12." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:760014

Balaško, Tea. "Utjecaj sastava hranjive podloge na sadržaj (S)-adenozil-L-metionina i ergosterola u biomasi divljeg soja kvasca Pichia stipitis i mutanta M12." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:760014

Balaško, T. (2013). 'Utjecaj sastava hranjive podloge na sadržaj (S)-adenozil-L-metionina i ergosterola u biomasi divljeg soja kvasca Pichia stipitis i mutanta M12', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:760014

Balaško T. Utjecaj sastava hranjive podloge na sadržaj (S)-adenozil-L-metionina i ergosterola u biomasi divljeg soja kvasca Pichia stipitis i mutanta M12 [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 October 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:760014

T. Balaško, "Utjecaj sastava hranjive podloge na sadržaj (S)-adenozil-L-metionina i ergosterola u biomasi divljeg soja kvasca Pichia stipitis i mutanta M12", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:760014

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