master's thesis
Formiranje policikličkih aromatskih ugljikovodika u sladu u odnosu na temperaturu sušenja

Čulo, Mia
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Bioprocess Engineering

Cite this document

Čulo, M. (2022). Formiranje policikličkih aromatskih ugljikovodika u sladu u odnosu na temperaturu sušenja (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:712361

Čulo, Mia. "Formiranje policikličkih aromatskih ugljikovodika u sladu u odnosu na temperaturu sušenja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:712361

Čulo, Mia. "Formiranje policikličkih aromatskih ugljikovodika u sladu u odnosu na temperaturu sušenja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:712361

Čulo, M. (2022). 'Formiranje policikličkih aromatskih ugljikovodika u sladu u odnosu na temperaturu sušenja', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 21 May 2024, https://urn.nsk.hr/urn:nbn:hr:109:712361

Čulo M. Formiranje policikličkih aromatskih ugljikovodika u sladu u odnosu na temperaturu sušenja [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2022 [cited 2024 May 21] Available at: https://urn.nsk.hr/urn:nbn:hr:109:712361

M. Čulo, "Formiranje policikličkih aromatskih ugljikovodika u sladu u odnosu na temperaturu sušenja", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:109:712361

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