undergraduate thesis
Škrob: struktura i utjecaj na kvalitetu prehrambenih proizvoda

Lipovac, Tea (2016)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Cite this document

Lipovac, T. (2016). Škrob: struktura i utjecaj na kvalitetu prehrambenih proizvoda (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:009117

Lipovac, Tea. "Škrob: struktura i utjecaj na kvalitetu prehrambenih proizvoda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:009117

Lipovac, Tea. "Škrob: struktura i utjecaj na kvalitetu prehrambenih proizvoda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:009117

Lipovac, T. (2016). 'Škrob: struktura i utjecaj na kvalitetu prehrambenih proizvoda', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 01 August 2020, https://urn.nsk.hr/urn:nbn:hr:109:009117

Lipovac T. Škrob: struktura i utjecaj na kvalitetu prehrambenih proizvoda [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2020 August 01] Available at: https://urn.nsk.hr/urn:nbn:hr:109:009117

T. Lipovac, "Škrob: struktura i utjecaj na kvalitetu prehrambenih proizvoda", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:009117

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