prikaz prve stranice dokumenta Utjecaj sastava podloge i uvjeta okoline na proizvodnju (S)-adenozil-L-metionina pomoću kvasca Pichia stipitis
Access restricted to students and staff of home institution
master's thesis
Utjecaj sastava podloge i uvjeta okoline na proizvodnju (S)-adenozil-L-metionina pomoću kvasca Pichia stipitis

Percela, Ana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Fermentation and Yeast Technology

Cite this document

Percela, A. (2011). Utjecaj sastava podloge i uvjeta okoline na proizvodnju (S)-adenozil-L-metionina pomoću kvasca Pichia stipitis (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:873851

Percela, Ana. "Utjecaj sastava podloge i uvjeta okoline na proizvodnju (S)-adenozil-L-metionina pomoću kvasca Pichia stipitis." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:873851

Percela, Ana. "Utjecaj sastava podloge i uvjeta okoline na proizvodnju (S)-adenozil-L-metionina pomoću kvasca Pichia stipitis." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:873851

Percela, A. (2011). 'Utjecaj sastava podloge i uvjeta okoline na proizvodnju (S)-adenozil-L-metionina pomoću kvasca Pichia stipitis', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:873851

Percela A. Utjecaj sastava podloge i uvjeta okoline na proizvodnju (S)-adenozil-L-metionina pomoću kvasca Pichia stipitis [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 December 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:873851

A. Percela, "Utjecaj sastava podloge i uvjeta okoline na proizvodnju (S)-adenozil-L-metionina pomoću kvasca Pichia stipitis", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:873851

Please login to the repository to save this object to your list.