Istraživanje utjecaja različitih kumarina na inhibiciju lakaze
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. urn:nbn:hr:109:268075
Škarica, Marija
Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY Department of Process Engineering Sub-department of Thermodynamics and Reaction Engineering
Škarica, M. (2012). Istraživanje utjecaja različitih kumarina na inhibiciju lakaze (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:268075
Škarica, Marija. "Istraživanje utjecaja različitih kumarina na inhibiciju lakaze." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:268075
Škarica, Marija. "Istraživanje utjecaja različitih kumarina na inhibiciju lakaze." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:268075
Škarica, M. (2012). 'Istraživanje utjecaja različitih kumarina na inhibiciju lakaze', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:268075
Škarica M. Istraživanje utjecaja različitih kumarina na inhibiciju lakaze [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:268075
M. Škarica, "Istraživanje utjecaja različitih kumarina na inhibiciju lakaze", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:268075