Registri loend: DOI
- https://doi.org/10.36227/techrxiv.176462976.65995032/v1 (1)
- https://doi.org/10.36227/techrxiv.176462978.82946427/v1 (1)
- https://doi.org/10.36227/techrxiv.19875031.v1 (1)
- https://doi.org/10.36227/techrxiv.24213168.v1 (1)
- 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)
Kirjeid leitud 12345, kuvan
11276 - 11300