prikaz prve stranice dokumenta Rezistentni škrob - uvjeti stvaranja i njegova primjena
Access restricted to students and staff of home institution
undergraduate thesis
Rezistentni škrob - uvjeti stvaranja i njegova primjena

Zmaić, Valentina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Cite this document

Zmaić, V. (2020). Rezistentni škrob - uvjeti stvaranja i njegova primjena (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:813427

Zmaić, Valentina. "Rezistentni škrob - uvjeti stvaranja i njegova primjena." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:813427

Zmaić, Valentina. "Rezistentni škrob - uvjeti stvaranja i njegova primjena." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:813427

Zmaić, V. (2020). 'Rezistentni škrob - uvjeti stvaranja i njegova primjena', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 29 November 2022, https://urn.nsk.hr/urn:nbn:hr:109:813427

Zmaić V. Rezistentni škrob - uvjeti stvaranja i njegova primjena [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2022 November 29] Available at: https://urn.nsk.hr/urn:nbn:hr:109:813427

V. Zmaić, "Rezistentni škrob - uvjeti stvaranja i njegova primjena", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:813427

Please login to the repository to save this object to your list.