Utjecaj prehrambenoga portfelja (prehrambena vlakna, ginseng i Salvia hispanica L.) na lipidogram oboljelih od šećerne bolesti tipa 2
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:371514
Magaš, Saša
University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Quality Control Laboratory for Nutrition Science
Cite this document
Magaš, S. (2020). Utjecaj prehrambenoga portfelja (prehrambena vlakna, ginseng i Salvia hispanica L.) na lipidogram oboljelih od šećerne bolesti tipa 2 (Doctoral thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:371514
Magaš, Saša. "Utjecaj prehrambenoga portfelja (prehrambena vlakna, ginseng i Salvia hispanica L.) na lipidogram oboljelih od šećerne bolesti tipa 2." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:371514
Magaš, Saša. "Utjecaj prehrambenoga portfelja (prehrambena vlakna, ginseng i Salvia hispanica L.) na lipidogram oboljelih od šećerne bolesti tipa 2." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:371514
Magaš, S. (2020). 'Utjecaj prehrambenoga portfelja (prehrambena vlakna, ginseng i Salvia hispanica L.) na lipidogram oboljelih od šećerne bolesti tipa 2', Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 March 2024, https://urn.nsk.hr/urn:nbn:hr:159:371514
Magaš S. Utjecaj prehrambenoga portfelja (prehrambena vlakna, ginseng i Salvia hispanica L.) na lipidogram oboljelih od šećerne bolesti tipa 2 [Doctoral thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 March 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:371514
S. Magaš, "Utjecaj prehrambenoga portfelja (prehrambena vlakna, ginseng i Salvia hispanica L.) na lipidogram oboljelih od šećerne bolesti tipa 2", Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:371514