master's thesis
Čimbenici koji utječu na kinetiku probavljivosti škroba kukuruza

Vlajsović, Doris
University of Zagreb
Faculty of Agriculture
Department of Animal Nutrition

Cite this document

Vlajsović, D. (2020). Čimbenici koji utječu na kinetiku probavljivosti škroba kukuruza (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:469632

Vlajsović, Doris. "Čimbenici koji utječu na kinetiku probavljivosti škroba kukuruza." Master's thesis, University of Zagreb, Faculty of Agriculture, 2020. https://urn.nsk.hr/urn:nbn:hr:204:469632

Vlajsović, Doris. "Čimbenici koji utječu na kinetiku probavljivosti škroba kukuruza." Master's thesis, University of Zagreb, Faculty of Agriculture, 2020. https://urn.nsk.hr/urn:nbn:hr:204:469632

Vlajsović, D. (2020). 'Čimbenici koji utječu na kinetiku probavljivosti škroba kukuruza', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 22 February 2021, https://urn.nsk.hr/urn:nbn:hr:204:469632

Vlajsović D. Čimbenici koji utječu na kinetiku probavljivosti škroba kukuruza [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2020 [cited 2021 February 22] Available at: https://urn.nsk.hr/urn:nbn:hr:204:469632

D. Vlajsović, "Čimbenici koji utječu na kinetiku probavljivosti škroba kukuruza", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:204:469632