undergraduate thesis
Barley Albumins and Globulins Electrophoretic Protein Pattern as Affected by Different Extraction Solvents

Anita Kolaković (2013)
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 19 April 2019, 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 2019 April 19] 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