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undergraduate thesis
Promjena teksture modelnih sustava guar/šećeri

Nedeljko, Martina (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

Nedeljko, M. (2018). Promjena teksture modelnih sustava guar/šećeri (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:119186

Nedeljko, Martina. "Promjena teksture modelnih sustava guar/šećeri." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:119186

Nedeljko, Martina. "Promjena teksture modelnih sustava guar/šećeri." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:119186

Nedeljko, M. (2018). 'Promjena teksture modelnih sustava guar/šećeri', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 11 August 2020, https://urn.nsk.hr/urn:nbn:hr:109:119186

Nedeljko M. Promjena teksture modelnih sustava guar/šećeri [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2020 August 11] Available at: https://urn.nsk.hr/urn:nbn:hr:109:119186

M. Nedeljko, "Promjena teksture modelnih sustava guar/šećeri", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:119186

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