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undergraduate thesis
Usporedba morfoloških i fizioloških promjena u algi Euglena gracilis tijekom izlaganja Ni2+ I Ag2+ ionima

Križanac, Andrea
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology

Cite this document

Križanac, A. (2014). Usporedba morfoloških i fizioloških promjena u algi Euglena gracilis tijekom izlaganja Ni2+ I Ag2+ ionima (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:944396

Križanac, Andrea. "Usporedba morfoloških i fizioloških promjena u algi Euglena gracilis tijekom izlaganja Ni2+ I Ag2+ ionima." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:944396

Križanac, Andrea. "Usporedba morfoloških i fizioloških promjena u algi Euglena gracilis tijekom izlaganja Ni2+ I Ag2+ ionima." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:944396

Križanac, A. (2014). 'Usporedba morfoloških i fizioloških promjena u algi Euglena gracilis tijekom izlaganja Ni2+ I Ag2+ ionima', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:944396

Križanac A. Usporedba morfoloških i fizioloških promjena u algi Euglena gracilis tijekom izlaganja Ni2+ I Ag2+ ionima [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:944396

A. Križanac, "Usporedba morfoloških i fizioloških promjena u algi Euglena gracilis tijekom izlaganja Ni2+ I Ag2+ ionima", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:944396

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