master's thesis
Upotreba različitih otopina u određivanju broja padanja prema Hagberg-Pertenu

Ivanković, Ana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology

Cite this document

Ivanković, A. (2021). Upotreba različitih otopina u određivanju broja padanja prema Hagberg-Pertenu (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:642138

Ivanković, Ana. "Upotreba različitih otopina u određivanju broja padanja prema Hagberg-Pertenu." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:642138

Ivanković, Ana. "Upotreba različitih otopina u određivanju broja padanja prema Hagberg-Pertenu." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:642138

Ivanković, A. (2021). 'Upotreba različitih otopina u određivanju broja padanja prema Hagberg-Pertenu', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 12 May 2022, https://urn.nsk.hr/urn:nbn:hr:109:642138

Ivanković A. Upotreba različitih otopina u određivanju broja padanja prema Hagberg-Pertenu [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2022 May 12] Available at: https://urn.nsk.hr/urn:nbn:hr:109:642138

A. Ivanković, "Upotreba različitih otopina u određivanju broja padanja prema Hagberg-Pertenu", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:642138

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