prikaz prve stranice dokumenta Modifikacija kukuruznog škroba smjesama jantarne kiseline i acetanhidrida te glutarne keseline i acetanhidrida
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master's thesis
Modifikacija kukuruznog škroba smjesama jantarne kiseline i acetanhidrida te glutarne keseline i acetanhidrida

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

Cite this document

Gregurek, D. (2010). Modifikacija kukuruznog škroba smjesama jantarne kiseline i acetanhidrida te glutarne keseline i acetanhidrida (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:047506

Gregurek, Dijana. "Modifikacija kukuruznog škroba smjesama jantarne kiseline i acetanhidrida te glutarne keseline i acetanhidrida." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:047506

Gregurek, Dijana. "Modifikacija kukuruznog škroba smjesama jantarne kiseline i acetanhidrida te glutarne keseline i acetanhidrida." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:047506

Gregurek, D. (2010). 'Modifikacija kukuruznog škroba smjesama jantarne kiseline i acetanhidrida te glutarne keseline i acetanhidrida', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 March 2024, https://urn.nsk.hr/urn:nbn:hr:109:047506

Gregurek D. Modifikacija kukuruznog škroba smjesama jantarne kiseline i acetanhidrida te glutarne keseline i acetanhidrida [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2024 March 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:047506

D. Gregurek, "Modifikacija kukuruznog škroba smjesama jantarne kiseline i acetanhidrida te glutarne keseline i acetanhidrida", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:047506

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