University of Zagreb Faculty of Food Technology and Biotechnology Department of Biochemical Engineering Laboratory for Biology and Microbial Genetics
Cite this document
Radović, M. (2017). Optimiziranje metode za brzo određivanje vijabilnosti kvasaca (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:614799
Radović, Mia. "Optimiziranje metode za brzo određivanje vijabilnosti kvasaca." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:614799
Radović, Mia. "Optimiziranje metode za brzo određivanje vijabilnosti kvasaca." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:614799
Radović, M. (2017). 'Optimiziranje metode za brzo određivanje vijabilnosti kvasaca', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 12 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:614799
Radović M. Optimiziranje metode za brzo određivanje vijabilnosti kvasaca [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 September 12] Available at: https://urn.nsk.hr/urn:nbn:hr:159:614799
M. Radović, "Optimiziranje metode za brzo određivanje vijabilnosti kvasaca", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:614799