Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY Department of Food Technologies Sub-department of Cereal Technology
Cite this document
Martinović, S. (2018). Utjecaj dodatka ječmenog slada na svojstva čajnog peciva (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:113242
Martinović, Slaviša. "Utjecaj dodatka ječmenog slada na svojstva čajnog peciva." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:113242
Martinović, Slaviša. "Utjecaj dodatka ječmenog slada na svojstva čajnog peciva." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:113242
Martinović, S. (2018). 'Utjecaj dodatka ječmenog slada na svojstva čajnog peciva', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 27 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:113242
Martinović S. Utjecaj dodatka ječmenog slada na svojstva čajnog peciva [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2024 September 27] Available at: https://urn.nsk.hr/urn:nbn:hr:109:113242
S. Martinović, "Utjecaj dodatka ječmenog slada na svojstva čajnog peciva", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:113242