University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Section for Food Plant Design
Cite this document
Cvitković, D. (2019). Utjecaj odabira otapala i metoda ekstrakcije na lipidnu frakciju izoliranu iz algi Jadranskog mora (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:116392
Cvitković, Daniela. "Utjecaj odabira otapala i metoda ekstrakcije na lipidnu frakciju izoliranu iz algi Jadranskog mora." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:116392
Cvitković, Daniela. "Utjecaj odabira otapala i metoda ekstrakcije na lipidnu frakciju izoliranu iz algi Jadranskog mora." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:116392
Cvitković, D. (2019). 'Utjecaj odabira otapala i metoda ekstrakcije na lipidnu frakciju izoliranu iz algi Jadranskog mora', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 25 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:116392
Cvitković D. Utjecaj odabira otapala i metoda ekstrakcije na lipidnu frakciju izoliranu iz algi Jadranskog mora [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 August 25] Available at: https://urn.nsk.hr/urn:nbn:hr:159:116392
D. Cvitković, "Utjecaj odabira otapala i metoda ekstrakcije na lipidnu frakciju izoliranu iz algi Jadranskog mora", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:116392