master's thesis
Utjecaj ječmenog brašna na kvalitetu krekera

Hojka, Martina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology

Cite this document

Hojka, M. (2020). Utjecaj ječmenog brašna na kvalitetu krekera (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:282175

Hojka, Martina. "Utjecaj ječmenog brašna na kvalitetu krekera." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:282175

Hojka, Martina. "Utjecaj ječmenog brašna na kvalitetu krekera." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:282175

Hojka, M. (2020). 'Utjecaj ječmenog brašna na kvalitetu krekera', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 27 September 2020, https://urn.nsk.hr/urn:nbn:hr:109:282175

Hojka M. Utjecaj ječmenog brašna na kvalitetu krekera [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2020 September 27] Available at: https://urn.nsk.hr/urn:nbn:hr:109:282175

M. Hojka, "Utjecaj ječmenog brašna na kvalitetu krekera", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:282175

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