undergraduate thesis
Entropy as a criterion of the reaction spontaneity

Ana-Marija Dukarić (2017)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Sub-department of Applied Chemistry and instrumental Methods
Physical Chemistry
Cite this document...

Dukarić, A. M. (2017). Entropija kao kriterij spontanosti reakcije (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:490788

Dukarić, Ana Marija. "Entropija kao kriterij spontanosti reakcije." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:490788

Dukarić, Ana Marija. "Entropija kao kriterij spontanosti reakcije." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:490788

Dukarić, A. M. (2017). 'Entropija kao kriterij spontanosti reakcije', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 25 May 2019, https://urn.nsk.hr/urn:nbn:hr:109:490788

Dukarić AM. Entropija kao kriterij spontanosti reakcije [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2019 May 25] Available at: https://urn.nsk.hr/urn:nbn:hr:109:490788

A. M. Dukarić, "Entropija kao kriterij spontanosti reakcije", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:490788