Klenkar, J. (2008). Određivanje probavljivosti nativnih škrobova kukuruza, voštanog kukuruza i tapioke (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:834864
Klenkar, Jelena. "Određivanje probavljivosti nativnih škrobova kukuruza, voštanog kukuruza i tapioke." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2008. https://urn.nsk.hr/urn:nbn:hr:109:834864
Klenkar, Jelena. "Određivanje probavljivosti nativnih škrobova kukuruza, voštanog kukuruza i tapioke." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2008. https://urn.nsk.hr/urn:nbn:hr:109:834864
Klenkar, J. (2008). 'Određivanje probavljivosti nativnih škrobova kukuruza, voštanog kukuruza i tapioke', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 18 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:834864
Klenkar J. Određivanje probavljivosti nativnih škrobova kukuruza, voštanog kukuruza i tapioke [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2008 [cited 2024 September 18] Available at: https://urn.nsk.hr/urn:nbn:hr:109:834864
J. Klenkar, "Određivanje probavljivosti nativnih škrobova kukuruza, voštanog kukuruza i tapioke", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2008. Available at: https://urn.nsk.hr/urn:nbn:hr:109:834864