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
Škorvaga, J. (2014). Mogućnosti primjene bakterije Azotobacter chroococcum : završni rad (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:375101
Škorvaga, Jasmina. "Mogućnosti primjene bakterije Azotobacter chroococcum : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:375101
Škorvaga, Jasmina. "Mogućnosti primjene bakterije Azotobacter chroococcum : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:375101
Škorvaga, J. (2014). 'Mogućnosti primjene bakterije Azotobacter chroococcum : završni rad', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 09 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:375101
Škorvaga J. Mogućnosti primjene bakterije Azotobacter chroococcum : završni rad [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2024 September 09] Available at: https://urn.nsk.hr/urn:nbn:hr:109:375101
J. Škorvaga, "Mogućnosti primjene bakterije Azotobacter chroococcum : završni rad", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:375101