Access restricted to students and staff of home institution
undergraduate thesis
Sorghum as a raw material in food industry

Valentina Klobučarić (2017)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology
Cite this document

Klobučarić, V. (2017). Sirak kao sirovina u prehrambenoj industriji (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:787859

Klobučarić, Valentina. "Sirak kao sirovina u prehrambenoj industriji." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:787859

Klobučarić, Valentina. "Sirak kao sirovina u prehrambenoj industriji." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:787859

Klobučarić, V. (2017). 'Sirak kao sirovina u prehrambenoj industriji', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 24 October 2019, https://urn.nsk.hr/urn:nbn:hr:109:787859

Klobučarić V. Sirak kao sirovina u prehrambenoj industriji [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2019 October 24] Available at: https://urn.nsk.hr/urn:nbn:hr:109:787859

V. Klobučarić, "Sirak kao sirovina u prehrambenoj industriji", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:787859