master's thesis
The share of ergot alkaloids and the physical properties of pasta with added rye

Mateja Mikulinjak (2017)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Biochemistry and Toxicology
Cite this document...

Mikulinjak, M. (2017). Udio ergot alkaloida i fizikalna svojstva tjestenine s dodatkom raži (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:359954

Mikulinjak, Mateja. "Udio ergot alkaloida i fizikalna svojstva tjestenine s dodatkom raži." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:359954

Mikulinjak, Mateja. "Udio ergot alkaloida i fizikalna svojstva tjestenine s dodatkom raži." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:359954

Mikulinjak, M. (2017). 'Udio ergot alkaloida i fizikalna svojstva tjestenine s dodatkom raži', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 August 2019, https://urn.nsk.hr/urn:nbn:hr:109:359954

Mikulinjak M. Udio ergot alkaloida i fizikalna svojstva tjestenine s dodatkom raži [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2019 August 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:359954

M. Mikulinjak, "Udio ergot alkaloida i fizikalna svojstva tjestenine s dodatkom raži", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:359954