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). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. 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 10 November 2024, 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 2024 November 10] 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