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