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master's thesis
Acetiliranje i karakteriziranje škroba iz pšenice i krumpira

Matas, Ines
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY

Cite this document

Matas, I. (2009). Acetiliranje i karakteriziranje škroba iz pšenice i krumpira (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:348903

Matas, Ines. "Acetiliranje i karakteriziranje škroba iz pšenice i krumpira." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:348903

Matas, Ines. "Acetiliranje i karakteriziranje škroba iz pšenice i krumpira." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:348903

Matas, I. (2009). 'Acetiliranje i karakteriziranje škroba iz pšenice i krumpira', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 18 June 2024, https://urn.nsk.hr/urn:nbn:hr:109:348903

Matas I. Acetiliranje i karakteriziranje škroba iz pšenice i krumpira [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2024 June 18] Available at: https://urn.nsk.hr/urn:nbn:hr:109:348903

I. Matas, "Acetiliranje i karakteriziranje škroba iz pšenice i krumpira", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:348903

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