Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY Department of Food Technologies Sub-department of Fruits and Vegetables Technology
Djouab, L. (2024). Utjecaj vrste otapala na udio klorofila i boju ekstrakta lista smokve (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:506834
Djouab, Linda. "Utjecaj vrste otapala na udio klorofila i boju ekstrakta lista smokve." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:506834
Djouab, Linda. "Utjecaj vrste otapala na udio klorofila i boju ekstrakta lista smokve." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:506834
Djouab, L. (2024). 'Utjecaj vrste otapala na udio klorofila i boju ekstrakta lista smokve', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 08 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:506834
Djouab L. Utjecaj vrste otapala na udio klorofila i boju ekstrakta lista smokve [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2024 November 08] Available at: https://urn.nsk.hr/urn:nbn:hr:109:506834
L. Djouab, "Utjecaj vrste otapala na udio klorofila i boju ekstrakta lista smokve", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:109:506834