undergraduate thesis
The use of barley in the production of bakery products

Boris Miškić (2017)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology
Cite this document...

Miškić, B. (2017). Primjena Ječma u proizvodnji pekarskih proizvoda (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:165370

Miškić, Boris. "Primjena Ječma u proizvodnji pekarskih proizvoda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:165370

Miškić, Boris. "Primjena Ječma u proizvodnji pekarskih proizvoda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:165370

Miškić, B. (2017). 'Primjena Ječma u proizvodnji pekarskih proizvoda', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 March 2019, https://urn.nsk.hr/urn:nbn:hr:109:165370

Miškić B. Primjena Ječma u proizvodnji pekarskih proizvoda [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2019 March 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:165370

B. Miškić, "Primjena Ječma u proizvodnji pekarskih proizvoda", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:165370