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master's thesis
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

Cite this document

Škarica, M. (2012). Istraživanje utjecaja različitih kumarina na inhibiciju lakaze (Master's thesis). 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 17 September 2021, 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 2021 September 17] 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

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