Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY Department of Food Technologies Sub-department of Carbohydrates Technology
Cite this document
Šakić, K. (2023). Svojstva pasti i gelova škrobova različitih sorti krumpira (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:038477
Šakić, Katarina. "Svojstva pasti i gelova škrobova različitih sorti krumpira." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:038477
Šakić, Katarina. "Svojstva pasti i gelova škrobova različitih sorti krumpira." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:038477
Šakić, K. (2023). 'Svojstva pasti i gelova škrobova različitih sorti krumpira', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 12 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:038477
Šakić K. Svojstva pasti i gelova škrobova različitih sorti krumpira [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2024 November 12] Available at: https://urn.nsk.hr/urn:nbn:hr:109:038477
K. Šakić, "Svojstva pasti i gelova škrobova različitih sorti krumpira", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:038477