undergraduate thesis
Maillard reactions

Maja Grgić (2011)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology
Cite this document...

Grgić, M. (2011). Maillard-ove reakcije (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:186750

Grgić, Maja. "Maillard-ove reakcije." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:186750

Grgić, Maja. "Maillard-ove reakcije." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:186750

Grgić, M. (2011). 'Maillard-ove reakcije', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 20 May 2019, https://urn.nsk.hr/urn:nbn:hr:109:186750

Grgić M. Maillard-ove reakcije [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2019 May 20] Available at: https://urn.nsk.hr/urn:nbn:hr:109:186750

M. Grgić, "Maillard-ove reakcije", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:186750