master's thesis
Matematičko modeliranje kinetike promjene boje čajnog peciva s dodatkom tropa grožđa sorte Cabernet Sauvignon

Tena Balen (2019)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology
Cite this document

Balen, T. (2019). Matematičko modeliranje kinetike promjene boje čajnog peciva s dodatkom tropa grožđa sorte Cabernet Sauvignon (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:557744

Balen, Tena. "Matematičko modeliranje kinetike promjene boje čajnog peciva s dodatkom tropa grožđa sorte Cabernet Sauvignon." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:557744

Balen, Tena. "Matematičko modeliranje kinetike promjene boje čajnog peciva s dodatkom tropa grožđa sorte Cabernet Sauvignon." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:557744

Balen, T. (2019). 'Matematičko modeliranje kinetike promjene boje čajnog peciva s dodatkom tropa grožđa sorte Cabernet Sauvignon', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 February 2020, https://urn.nsk.hr/urn:nbn:hr:109:557744

Balen T. Matematičko modeliranje kinetike promjene boje čajnog peciva s dodatkom tropa grožđa sorte Cabernet Sauvignon [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2020 February 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:557744

T. Balen, "Matematičko modeliranje kinetike promjene boje čajnog peciva s dodatkom tropa grožđa sorte Cabernet Sauvignon", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:557744

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