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. (2014). Utjecaj pH na ekstraktibilnost proteina i peptida iz brašna ječma (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:958922
Kučko, Lucija. "Utjecaj pH na ekstraktibilnost proteina i peptida iz brašna ječma." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:958922
Kučko, Lucija. "Utjecaj pH na ekstraktibilnost proteina i peptida iz brašna ječma." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:958922
Kučko, L. (2014). 'Utjecaj pH na ekstraktibilnost proteina i peptida iz brašna ječma', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 04 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:958922
Kučko L. Utjecaj pH na ekstraktibilnost proteina i peptida iz brašna ječma [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2024 December 04] Available at: https://urn.nsk.hr/urn:nbn:hr:109:958922
L. Kučko, "Utjecaj pH na ekstraktibilnost proteina i peptida iz brašna ječma", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:958922