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Potential Value of Hepatic Lipids from White Sea Bream (Diplodus sargus, L.) as a Good Source of Biomedical Components: Seasonal Variations

Batičić, Lara; Varljen, Neven; Žuvić-Butorac, Marta; Kapović, Miljenko; Varljen, Jadranka (2009)
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Batičić, L., Varljen, N., Žuvić Butorac, M., Kapović, M. i Varljen, J. (2009). Potential Value of Hepatic Lipids from White Sea Bream (Diplodus sargus, L.) as a Good Source of Biomedical Components: Seasonal Variations. Food Technology and Biotechnology, 47. (3), 260-268. Preuzeto s https://urn.nsk.hr/urn:nbn:hr:193:757572

Batičić, Lara, et al. "Potential Value of Hepatic Lipids from White Sea Bream (Diplodus sargus, L.) as a Good Source of Biomedical Components: Seasonal Variations." Food Technology and Biotechnology, vol. 47, br. 3, 2009, str. 260-268. https://urn.nsk.hr/urn:nbn:hr:193:757572

Batičić, Lara, Neven Varljen, Marta Žuvić Butorac, Miljenko Kapović i Jadranka Varljen. "Potential Value of Hepatic Lipids from White Sea Bream (Diplodus sargus, L.) as a Good Source of Biomedical Components: Seasonal Variations." Food Technology and Biotechnology 47, br. 3 (2009): 260-268. https://urn.nsk.hr/urn:nbn:hr:193:757572

Batičić, L., et al. (2009) 'Potential Value of Hepatic Lipids from White Sea Bream (Diplodus sargus, L.) as a Good Source of Biomedical Components: Seasonal Variations', Food Technology and Biotechnology, 47(3), str. 260-268. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:193:757572 (Datum pristupa: 14.10.2019.)

Batičić L, Varljen N, Žuvić Butorac M, Kapović M, Varljen J. Potential Value of Hepatic Lipids from White Sea Bream (Diplodus sargus, L.) as a Good Source of Biomedical Components: Seasonal Variations. Food Technology and Biotechnology [Internet]. 08.2009. [pristupljeno 14.10.2019.];47(3):260-268. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:193:757572

L. Batičić, N. Varljen, M. Žuvić Butorac, M. Kapović i J. Varljen, "Potential Value of Hepatic Lipids from White Sea Bream (Diplodus sargus, L.) as a Good Source of Biomedical Components: Seasonal Variations", Food Technology and Biotechnology, vol. 47, br. 3, str. 260-268, Kolovoz 2009. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:193:757572. [Citirano: 14.10.2019.]