Didak, B. (2011). Određivanje optimalnih uvjeta aktivnosti proteina YblCcw12p eksprimiranog u kvascu Saccharomyces cerevisiae (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:452223
Didak, Blanka. "Određivanje optimalnih uvjeta aktivnosti proteina YblCcw12p eksprimiranog u kvascu Saccharomyces cerevisiae." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:452223
Didak, Blanka. "Određivanje optimalnih uvjeta aktivnosti proteina YblCcw12p eksprimiranog u kvascu Saccharomyces cerevisiae." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:452223
Didak, B. (2011). 'Određivanje optimalnih uvjeta aktivnosti proteina YblCcw12p eksprimiranog u kvascu Saccharomyces cerevisiae', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 26 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:452223
Didak B. Određivanje optimalnih uvjeta aktivnosti proteina YblCcw12p eksprimiranog u kvascu Saccharomyces cerevisiae [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 August 26] Available at: https://urn.nsk.hr/urn:nbn:hr:159:452223
B. Didak, "Određivanje optimalnih uvjeta aktivnosti proteina YblCcw12p eksprimiranog u kvascu Saccharomyces cerevisiae", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:452223