Registri loend: DOI
- https://doi.org/10.36253/techne-16583 (1)
- https://doi.org/10.36400/J.Food.Stab.5.2.2022-0015 (1)
- https://doi.org/10.36631/ECO.2022.27.03 (1)
- https://doi.org/10.36680/j.itcon.2024.046 (1)
- https://doi.org/10.36897/jme/117787 (1)
- https://doi.org/10.36897/jme/117788 (1)
- https://doi.org/10.36897/jme/120182 (1)
- https://doi.org/10.36897/jme/129013 (1)
- https://doi.org/10.36897/jme/134435 (1)
- https://doi.org/10.36897/jme/137081 (1)
- https://doi.org/10.36897/jme/147803 (1)
- https://doi.org/10.36897/jme/148110 (1)
- https://doi.org/10.36897/jme/189169 (1)
- https://doi.org/10.36897/jme/191243 (1)
- https://doi.org/10.36897/jme/203790 (1)
- https://doi.org/10.36927/2079-0325-V33-is2-2025-9 (1)
- https://doi.org/10.37190/ABB-01486-2019-03 (1)
- https://doi.org/10.37190/ord230402 (1)
- https://doi.org/10.3723/ut.32.081 (1)
- https://doi.org/10.3723/ut.33.141 (1)
- https://doi.org/10.3726/b18776 (1)
- https://doi.org/10.3726/b20968 (1)
- https://doi.org/10.3726/b22148 (1)
- https://doi.org/10.37380/jisib.v1i1.560 (1)
- https://doi.org/10.37394/23202.2024.23.52 (1)
Kirjeid leitud 11861, kuvan
10851 - 10875