Kotris, M. (2020). Optimiranje postupka namakanja i klijanja golozrnog ječma (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. 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 01 October 2024, 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 2024 October 01] 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