master's thesis
Utjecaj pH na ekstraktibilnost proteina i peptida iz brašna ječma

Kučko, Lucija (2014)
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). 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 August 2020, 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 2020 August 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

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