undergraduate thesis
Immobilization of baker`s yeast in alginate and crosslinked gelatine matrix
bachelor thesis

Ema Kostešić (2017)
University of Split
Faculty of Chemistry and Technology
Library
Cite this document...

Kostešić, E. (2017). Imobilizacija pekarskog kvasca u alginatnoj i umreženoj želatinskoj matrici : završni rad (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:167:777468

Kostešić, Ema. "Imobilizacija pekarskog kvasca u alginatnoj i umreženoj želatinskoj matrici : završni rad." Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, Library, 2017. https://urn.nsk.hr/urn:nbn:hr:167:777468

Kostešić, Ema. "Imobilizacija pekarskog kvasca u alginatnoj i umreženoj želatinskoj matrici : završni rad." Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, Library, 2017. https://urn.nsk.hr/urn:nbn:hr:167:777468

Kostešić, E. (2017). 'Imobilizacija pekarskog kvasca u alginatnoj i umreženoj želatinskoj matrici : završni rad', Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, Library, accessed 19 August 2019, https://urn.nsk.hr/urn:nbn:hr:167:777468

Kostešić E. Imobilizacija pekarskog kvasca u alginatnoj i umreženoj želatinskoj matrici : završni rad [Undergraduate thesis]. Split: University of Split, Faculty of Chemistry and Technology, Library; 2017 [cited 2019 August 19] Available at: https://urn.nsk.hr/urn:nbn:hr:167:777468

E. Kostešić, "Imobilizacija pekarskog kvasca u alginatnoj i umreženoj želatinskoj matrici : završni rad", Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, Library, Split, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:167:777468