professional thesis
Sprječavanje nastanka boje tijekom proizvodnje bijelog šećera

Tucaković, Mira
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Cite this document

Tucaković, M. (2016). Sprječavanje nastanka boje tijekom proizvodnje bijelog šećera (Professional thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:954187

Tucaković, Mira. "Sprječavanje nastanka boje tijekom proizvodnje bijelog šećera." Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:954187

Tucaković, Mira. "Sprječavanje nastanka boje tijekom proizvodnje bijelog šećera." Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:954187

Tucaković, M. (2016). 'Sprječavanje nastanka boje tijekom proizvodnje bijelog šećera', Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 28 October 2020, https://urn.nsk.hr/urn:nbn:hr:109:954187

Tucaković M. Sprječavanje nastanka boje tijekom proizvodnje bijelog šećera [Professional thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2020 October 28] Available at: https://urn.nsk.hr/urn:nbn:hr:109:954187

M. Tucaković, "Sprječavanje nastanka boje tijekom proizvodnje bijelog šećera", Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:954187

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