master's thesis
Development and Validation of an HPLC-MS/MS Multi-Class Method with Special Emphasis on Pharmacologically Active Agents in Milk and Chicken Feed

Kenjerić, Lidija
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

Kenjerić, L. (2021). Development and Validation of an HPLC-MS/MS Multi-Class Method with Special Emphasis on Pharmacologically Active Agents in Milk and Chicken Feed (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:887428

Kenjerić, Lidija. "Development and Validation of an HPLC-MS/MS Multi-Class Method with Special Emphasis on Pharmacologically Active Agents in Milk and Chicken Feed." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:887428

Kenjerić, Lidija. "Development and Validation of an HPLC-MS/MS Multi-Class Method with Special Emphasis on Pharmacologically Active Agents in Milk and Chicken Feed." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:887428

Kenjerić, L. (2021). 'Development and Validation of an HPLC-MS/MS Multi-Class Method with Special Emphasis on Pharmacologically Active Agents in Milk and Chicken Feed', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 September 2021, https://urn.nsk.hr/urn:nbn:hr:109:887428

Kenjerić L. Development and Validation of an HPLC-MS/MS Multi-Class Method with Special Emphasis on Pharmacologically Active Agents in Milk and Chicken Feed [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2021 September 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:887428

L. Kenjerić, "Development and Validation of an HPLC-MS/MS Multi-Class Method with Special Emphasis on Pharmacologically Active Agents in Milk and Chicken Feed", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:887428

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