prikaz prve stranice dokumenta Utjecaj različitih otapala na elektroforetski profil albumina i globulina ječma
Access restricted to students and staff of home institution
undergraduate thesis
Utjecaj različitih otapala na elektroforetski profil albumina i globulina ječma

Kolaković, Anita
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

Kolaković, A. (2013). Utjecaj različitih otapala na elektroforetski profil albumina i globulina ječma (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:441660

Kolaković, Anita. "Utjecaj različitih otapala na elektroforetski profil albumina i globulina ječma." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:441660

Kolaković, Anita. "Utjecaj različitih otapala na elektroforetski profil albumina i globulina ječma." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:441660

Kolaković, A. (2013). 'Utjecaj različitih otapala na elektroforetski profil albumina i globulina ječma', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 27 September 2020, https://urn.nsk.hr/urn:nbn:hr:109:441660

Kolaković A. Utjecaj različitih otapala na elektroforetski profil albumina i globulina ječma [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2020 September 27] Available at: https://urn.nsk.hr/urn:nbn:hr:109:441660

A. Kolaković, "Utjecaj različitih otapala na elektroforetski profil albumina i globulina ječma", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:441660

Islandora Bookmark - Please login to use this feature