master's thesis
Optimiranje postupka namakanja i klijanja golozrnog ječma

Kotris, Maja
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Bioprocess Engineering

Cite this document

Kotris, M. (2020). Optimiranje postupka namakanja i klijanja golozrnog ječma (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:556009

Kotris, Maja. "Optimiranje postupka namakanja i klijanja golozrnog ječma." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:556009

Kotris, Maja. "Optimiranje postupka namakanja i klijanja golozrnog ječma." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:556009

Kotris, M. (2020). 'Optimiranje postupka namakanja i klijanja golozrnog ječma', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 September 2020, https://urn.nsk.hr/urn:nbn:hr:109:556009

Kotris M. Optimiranje postupka namakanja i klijanja golozrnog ječma [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2020 September 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:556009

M. Kotris, "Optimiranje postupka namakanja i klijanja golozrnog ječma", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:556009

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