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). 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 09 December 2022, 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 2022 December 09] 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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