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undergraduate thesis
Biological presevration of vegetables

Kristina Harmadi (2018)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology
Cite this document

Harmadi, K. (2018). Biološko konzerviranje povrća (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:239679

Harmadi, Kristina. "Biološko konzerviranje povrća." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:239679

Harmadi, Kristina. "Biološko konzerviranje povrća." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:239679

Harmadi, K. (2018). 'Biološko konzerviranje povrća', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 16 December 2019, https://urn.nsk.hr/urn:nbn:hr:109:239679

Harmadi K. Biološko konzerviranje povrća [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2019 December 16] Available at: https://urn.nsk.hr/urn:nbn:hr:109:239679

K. Harmadi, "Biološko konzerviranje povrća", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:239679

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