Scientific paper - Original scientific paper
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 (2009), 3; 260-268. urn:nbn:hr:193:757572


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Batičić, L., Varljen, N., Žuvić Butorac, M., Kapović, M. & 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. Retrieved from 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, no. 3, 2009, pp. 260-268. https://urn.nsk.hr/urn:nbn:hr:193:757572

Batičić, Lara, Neven Varljen, Marta Žuvić Butorac, Miljenko Kapović and 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, no. 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), pp. 260-268. Available at: https://urn.nsk.hr/urn:nbn:hr:193:757572 (Accessed 14 June 2021)

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]. 2009 August [cited 2021 June 14];47(3):260-268. Available at: https://urn.nsk.hr/urn:nbn:hr:193:757572

L. Batičić, N. Varljen, M. Žuvić Butorac, M. Kapović and 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, no. 3, pp. 260-268, August 2009. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:193:757572. [Accessed: 14 June 2021]

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