University of Zagreb Faculty of Food Technology and Biotechnology Department of Biochemical Engineering Laboratory for Cell Technology, Application and Biotransformations
Cite this document
Bosanac, P. (2017). Proteinski izolati iz uljnih pogača lana i konoplje-priprava, karakterizacija i biološka aktivnost (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:740097
Bosanac, Petra. "Proteinski izolati iz uljnih pogača lana i konoplje-priprava, karakterizacija i biološka aktivnost." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:740097
Bosanac, Petra. "Proteinski izolati iz uljnih pogača lana i konoplje-priprava, karakterizacija i biološka aktivnost." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:740097
Bosanac, P. (2017). 'Proteinski izolati iz uljnih pogača lana i konoplje-priprava, karakterizacija i biološka aktivnost', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 25 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:740097
Bosanac P. Proteinski izolati iz uljnih pogača lana i konoplje-priprava, karakterizacija i biološka aktivnost [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 April 25] Available at: https://urn.nsk.hr/urn:nbn:hr:159:740097
P. Bosanac, "Proteinski izolati iz uljnih pogača lana i konoplje-priprava, karakterizacija i biološka aktivnost", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:740097