master's thesis
Optimiranje sastava i cijene brašna za proizvodnju keksa modeliranjem u programu LINDO

Berki, Ivana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Modelling, Optimisation and Automatisation

Cite this document

Berki, I. (2023). Optimiranje sastava i cijene brašna za proizvodnju keksa modeliranjem u programu LINDO (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:441749

Berki, Ivana. "Optimiranje sastava i cijene brašna za proizvodnju keksa modeliranjem u programu LINDO." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:441749

Berki, Ivana. "Optimiranje sastava i cijene brašna za proizvodnju keksa modeliranjem u programu LINDO." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:441749

Berki, I. (2023). 'Optimiranje sastava i cijene brašna za proizvodnju keksa modeliranjem u programu LINDO', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 15 June 2024, https://urn.nsk.hr/urn:nbn:hr:109:441749

Berki I. Optimiranje sastava i cijene brašna za proizvodnju keksa modeliranjem u programu LINDO [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2024 June 15] Available at: https://urn.nsk.hr/urn:nbn:hr:109:441749

I. Berki, "Optimiranje sastava i cijene brašna za proizvodnju keksa modeliranjem u programu LINDO", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:441749

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