Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. urn:nbn:hr:109:236704
Lukenda, Mateja
Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY Department of Food and Nutrition Research Sub-department of Biology and Microbiology
Lukenda, M. (2018). Krv kao vrsta vezivnoga tkiva (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:236704
Lukenda, Mateja. "Krv kao vrsta vezivnoga tkiva." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:236704
Lukenda, Mateja. "Krv kao vrsta vezivnoga tkiva." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:236704
Lukenda, M. (2018). 'Krv kao vrsta vezivnoga tkiva', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 August 2024, https://urn.nsk.hr/urn:nbn:hr:109:236704
Lukenda M. Krv kao vrsta vezivnoga tkiva [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2024 August 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:236704
M. Lukenda, "Krv kao vrsta vezivnoga tkiva", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:236704