Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY Department of Food Technologies Sub-department of Carbohydrates Technology
Cite this document
Tanasković, I. (2014). Utjecaj dodatka zobi na svojstva ekstrudiranih proizvoda na bazi kukuruzne krupice (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:827773
Tanasković, Ivana. "Utjecaj dodatka zobi na svojstva ekstrudiranih proizvoda na bazi kukuruzne krupice." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:827773
Tanasković, Ivana. "Utjecaj dodatka zobi na svojstva ekstrudiranih proizvoda na bazi kukuruzne krupice." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:827773
Tanasković, I. (2014). 'Utjecaj dodatka zobi na svojstva ekstrudiranih proizvoda na bazi kukuruzne krupice', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 28 March 2024, https://urn.nsk.hr/urn:nbn:hr:109:827773
Tanasković I. Utjecaj dodatka zobi na svojstva ekstrudiranih proizvoda na bazi kukuruzne krupice [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2024 March 28] Available at: https://urn.nsk.hr/urn:nbn:hr:109:827773
I. Tanasković, "Utjecaj dodatka zobi na svojstva ekstrudiranih proizvoda na bazi kukuruzne krupice", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:827773