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undergraduate thesis
Modifikacija škroba nekonvencionalnim tehnikama

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

Cite this document

Barić, I. (2021). Modifikacija škroba nekonvencionalnim tehnikama (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:158948

Barić, Ivona. "Modifikacija škroba nekonvencionalnim tehnikama." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:158948

Barić, Ivona. "Modifikacija škroba nekonvencionalnim tehnikama." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:158948

Barić, I. (2021). 'Modifikacija škroba nekonvencionalnim tehnikama', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 June 2022, https://urn.nsk.hr/urn:nbn:hr:109:158948

Barić I. Modifikacija škroba nekonvencionalnim tehnikama [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2022 June 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:158948

I. Barić, "Modifikacija škroba nekonvencionalnim tehnikama", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:158948

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