master's thesis
Utjecaj postupka slađenja pšenice na veličinu i strukturu gubitaka suhe tvari slada

Davor Martinov (2014)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Bioprocess Engineering
Cite this document

Martinov, D. (2014). Utjecaj postupka slađenja pšenice na veličinu i strukturu gubitaka suhe tvari slada (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:985412

Martinov, Davor. "Utjecaj postupka slađenja pšenice na veličinu i strukturu gubitaka suhe tvari slada." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:985412

Martinov, Davor. "Utjecaj postupka slađenja pšenice na veličinu i strukturu gubitaka suhe tvari slada." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:985412

Martinov, D. (2014). 'Utjecaj postupka slađenja pšenice na veličinu i strukturu gubitaka suhe tvari slada', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 17 February 2020, https://urn.nsk.hr/urn:nbn:hr:109:985412

Martinov D. Utjecaj postupka slađenja pšenice na veličinu i strukturu gubitaka suhe tvari slada [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2020 February 17] Available at: https://urn.nsk.hr/urn:nbn:hr:109:985412

D. Martinov, "Utjecaj postupka slađenja pšenice na veličinu i strukturu gubitaka suhe tvari slada", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:985412

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