prikaz prve stranice dokumenta Svojstva pasti umreženih i acetiliranih škrobova pšenice i krumpira
Access restricted to students and staff of home institution
master's thesis
Svojstva pasti umreženih i acetiliranih škrobova pšenice i krumpira

Jelašac, Anita
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Cite this document

Jelašac, A. (2010). Svojstva pasti umreženih i acetiliranih škrobova pšenice i krumpira (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:954520

Jelašac, Anita. "Svojstva pasti umreženih i acetiliranih škrobova pšenice i krumpira." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:954520

Jelašac, Anita. "Svojstva pasti umreženih i acetiliranih škrobova pšenice i krumpira." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:954520

Jelašac, A. (2010). 'Svojstva pasti umreženih i acetiliranih škrobova pšenice i krumpira', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 October 2020, https://urn.nsk.hr/urn:nbn:hr:109:954520

Jelašac A. Svojstva pasti umreženih i acetiliranih škrobova pšenice i krumpira [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2020 October 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:954520

A. Jelašac, "Svojstva pasti umreženih i acetiliranih škrobova pšenice i krumpira", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:954520

Islandora Bookmark - Please login to use this feature