Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY Department of Food Technologies Sub-department of Cereal Technology
Cite this document
Vidakušić, V. (2021). Utjecaj ekstrakta tropa grožđa sorte Cabernet Sauvignon na kvalitetu čajnog peciva (Master's thesis). 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 30 January 2023, 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 2023 January 30] 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