professional thesis
Protuupalna snaga kombinacije omega-3 masnih kiselina i flavonoida i perspektiva u ublažavanju simptoma umora i sindroma kroničnog umora

Cvejić, Jelena Helen
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Nutrition

Cite this document

Cvejić, J. H. (2021). Protuupalna snaga kombinacije omega-3 masnih kiselina i flavonoida i perspektiva u ublažavanju simptoma umora i sindroma kroničnog umora (Professional thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:039459

Cvejić, Jelena Helen. "Protuupalna snaga kombinacije omega-3 masnih kiselina i flavonoida i perspektiva u ublažavanju simptoma umora i sindroma kroničnog umora." Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:039459

Cvejić, Jelena Helen. "Protuupalna snaga kombinacije omega-3 masnih kiselina i flavonoida i perspektiva u ublažavanju simptoma umora i sindroma kroničnog umora." Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:039459

Cvejić, J. H. (2021). 'Protuupalna snaga kombinacije omega-3 masnih kiselina i flavonoida i perspektiva u ublažavanju simptoma umora i sindroma kroničnog umora', Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 17 November 2022, https://urn.nsk.hr/urn:nbn:hr:109:039459

Cvejić JH. Protuupalna snaga kombinacije omega-3 masnih kiselina i flavonoida i perspektiva u ublažavanju simptoma umora i sindroma kroničnog umora [Professional thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2022 November 17] Available at: https://urn.nsk.hr/urn:nbn:hr:109:039459

J. H. Cvejić, "Protuupalna snaga kombinacije omega-3 masnih kiselina i flavonoida i perspektiva u ublažavanju simptoma umora i sindroma kroničnog umora", Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:039459

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