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undergraduate thesis
Količina proteina i reaktivnih amino skupina u zrnima pšenice zaraženim žitnim žiškom
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. urn:nbn:hr:109:572931

Kučko, Lucija
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Biochemistry and Toxicology

Cite this document

Kučko, L. (2011). Količina proteina i reaktivnih amino skupina u zrnima pšenice zaraženim žitnim žiškom (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:572931

Kučko, Lucija. "Količina proteina i reaktivnih amino skupina u zrnima pšenice zaraženim žitnim žiškom." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:572931

Kučko, Lucija. "Količina proteina i reaktivnih amino skupina u zrnima pšenice zaraženim žitnim žiškom." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:572931

Kučko, L. (2011). 'Količina proteina i reaktivnih amino skupina u zrnima pšenice zaraženim žitnim žiškom', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 20 September 2021, https://urn.nsk.hr/urn:nbn:hr:109:572931

Kučko L. Količina proteina i reaktivnih amino skupina u zrnima pšenice zaraženim žitnim žiškom [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2021 September 20] Available at: https://urn.nsk.hr/urn:nbn:hr:109:572931

L. Kučko, "Količina proteina i reaktivnih amino skupina u zrnima pšenice zaraženim žitnim žiškom", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:572931

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