University of Zagreb Faculty of Food Technology and Biotechnology Department of Management, Foreign Languages for Specific Purposes and Physical Education and Health Laboratory for Sustainable Development
Cite this document
Zanini, I. (2022). Primjena RuBisCO proteina u prehrambenoj industriji (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:230534
Zanini, Irena. "Primjena RuBisCO proteina u prehrambenoj industriji." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:230534
Zanini, Irena. "Primjena RuBisCO proteina u prehrambenoj industriji." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:230534
Zanini, I. (2022). 'Primjena RuBisCO proteina u prehrambenoj industriji', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 22 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:230534
Zanini I. Primjena RuBisCO proteina u prehrambenoj industriji [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 August 22] Available at: https://urn.nsk.hr/urn:nbn:hr:159:230534
I. Zanini, "Primjena RuBisCO proteina u prehrambenoj industriji", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:230534