master's thesis
Utjecaj odabira otapala i metoda ekstrakcije na lipidnu frakciju izoliranu iz algi Jadranskog mora
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:116392

Cvitković, Daniela
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 06 July 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 July 06] 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