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undergraduate thesis
Blood as a type of connective tissue

Mateja Lukenda (2018)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Biology and Microbiology
Cite this document

Lukenda, M. (2018). Krv kao vrsta vezivnoga tkiva (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:236704

Lukenda, Mateja. "Krv kao vrsta vezivnoga tkiva." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:236704

Lukenda, Mateja. "Krv kao vrsta vezivnoga tkiva." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:236704

Lukenda, M. (2018). 'Krv kao vrsta vezivnoga tkiva', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 15 December 2019, https://urn.nsk.hr/urn:nbn:hr:109:236704

Lukenda M. Krv kao vrsta vezivnoga tkiva [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2019 December 15] Available at: https://urn.nsk.hr/urn:nbn:hr:109:236704

M. Lukenda, "Krv kao vrsta vezivnoga tkiva", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:236704

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