Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY Department of Food Technologies Sub-department of Cereal Technology
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Vidakušić, V. (2021). Utjecaj ekstrakta tropa grožđa sorte Cabernet Sauvignon na kvalitetu čajnog peciva (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:374772
Vidakušić, Valentin. "Utjecaj ekstrakta tropa grožđa sorte Cabernet Sauvignon na kvalitetu čajnog peciva." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:374772
Vidakušić, Valentin. "Utjecaj ekstrakta tropa grožđa sorte Cabernet Sauvignon na kvalitetu čajnog peciva." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:374772
Vidakušić, V. (2021). 'Utjecaj ekstrakta tropa grožđa sorte Cabernet Sauvignon na kvalitetu čajnog peciva', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 October 2024, https://urn.nsk.hr/urn:nbn:hr:109:374772
Vidakušić V. Utjecaj ekstrakta tropa grožđa sorte Cabernet Sauvignon na kvalitetu čajnog peciva [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2024 October 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:374772
V. Vidakušić, "Utjecaj ekstrakta tropa grožđa sorte Cabernet Sauvignon na kvalitetu čajnog peciva", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:374772