Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY Department of Applied Chemistry and Ecology Sub-department of Biochemistry and Toxicology
Kučko, L. (2011). Količina proteina i reaktivnih amino skupina u zrnima pšenice zaraženim žitnim žiškom (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:572931
Kučko, Lucija. "Količina proteina i reaktivnih amino skupina u zrnima pšenice zaraženim žitnim žiškom." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:572931
Kučko, Lucija. "Količina proteina i reaktivnih amino skupina u zrnima pšenice zaraženim žitnim žiškom." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:572931
Kučko, L. (2011). 'Količina proteina i reaktivnih amino skupina u zrnima pšenice zaraženim žitnim žiškom', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 October 2024, https://urn.nsk.hr/urn:nbn:hr:109:572931
Kučko L. Količina proteina i reaktivnih amino skupina u zrnima pšenice zaraženim žitnim žiškom [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2024 October 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:572931
L. Kučko, "Količina proteina i reaktivnih amino skupina u zrnima pšenice zaraženim žitnim žiškom", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:572931