master's thesis
Čimbenici koji utječu na kinetiku probavljivosti škroba kukuruza
Zagreb: University of Zagreb, Faculty of Agriculture, 2020. urn:nbn:hr:204:469632

Vlajsović, Doris
University of Zagreb
Faculty of Agriculture
Department of Animal Nutrition

Cite this document

Vlajsović, D. (2020). Čimbenici koji utječu na kinetiku probavljivosti škroba kukuruza (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:469632

Vlajsović, Doris. "Čimbenici koji utječu na kinetiku probavljivosti škroba kukuruza." Master's thesis, University of Zagreb, Faculty of Agriculture, 2020. https://urn.nsk.hr/urn:nbn:hr:204:469632

Vlajsović, Doris. "Čimbenici koji utječu na kinetiku probavljivosti škroba kukuruza." Master's thesis, University of Zagreb, Faculty of Agriculture, 2020. https://urn.nsk.hr/urn:nbn:hr:204:469632

Vlajsović, D. (2020). 'Čimbenici koji utječu na kinetiku probavljivosti škroba kukuruza', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 25 July 2024, https://urn.nsk.hr/urn:nbn:hr:204:469632

Vlajsović D. Čimbenici koji utječu na kinetiku probavljivosti škroba kukuruza [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2020 [cited 2024 July 25] Available at: https://urn.nsk.hr/urn:nbn:hr:204:469632

D. Vlajsović, "Čimbenici koji utječu na kinetiku probavljivosti škroba kukuruza", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:204:469632

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