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undergraduate thesis
Leguminoze kao važan izvor proteina

Vučemilo, Nera
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Nutrition

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Vučemilo, N. (2020). Leguminoze kao važan izvor proteina (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:923908

Vučemilo, Nera. "Leguminoze kao važan izvor proteina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:923908

Vučemilo, Nera. "Leguminoze kao važan izvor proteina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:923908

Vučemilo, N. (2020). 'Leguminoze kao važan izvor proteina', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 05 May 2024, https://urn.nsk.hr/urn:nbn:hr:109:923908

Vučemilo N. Leguminoze kao važan izvor proteina [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2024 May 05] Available at: https://urn.nsk.hr/urn:nbn:hr:109:923908

N. Vučemilo, "Leguminoze kao važan izvor proteina", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:923908

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