Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY Department of Process Engineering Sub-department of Modelling, Optimisation and Automatisation
Županić, K. (2022). Primjena proteina u proizvodnji hrane aditivnim tehnikama (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:927655
Županić, Kristijan. "Primjena proteina u proizvodnji hrane aditivnim tehnikama." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:927655
Županić, Kristijan. "Primjena proteina u proizvodnji hrane aditivnim tehnikama." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:927655
Županić, K. (2022). 'Primjena proteina u proizvodnji hrane aditivnim tehnikama', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 04 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:927655
Županić K. Primjena proteina u proizvodnji hrane aditivnim tehnikama [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2022 [cited 2024 November 04] Available at: https://urn.nsk.hr/urn:nbn:hr:109:927655
K. Županić, "Primjena proteina u proizvodnji hrane aditivnim tehnikama", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:109:927655