master's thesis
Impact of wheat malting on the amount and structure of malt dry matter loss

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 24 October 2019, 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 2019 October 24] 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