Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY Department of Food Technologies Sub-department of Carbohydrates Technology
Cite this document
Ačkar, Đ. (2010). Izoliranje, modificiranje i karakteriziranje škroba pšenice (Doctoral thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:071762
Ačkar, Đurđica. "Izoliranje, modificiranje i karakteriziranje škroba pšenice." Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:071762
Ačkar, Đurđica. "Izoliranje, modificiranje i karakteriziranje škroba pšenice." Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:071762
Ačkar, Đ. (2010). 'Izoliranje, modificiranje i karakteriziranje škroba pšenice', Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 14 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:071762
Ačkar Đ. Izoliranje, modificiranje i karakteriziranje škroba pšenice [Doctoral thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2024 November 14] Available at: https://urn.nsk.hr/urn:nbn:hr:109:071762
Đ. Ačkar, "Izoliranje, modificiranje i karakteriziranje škroba pšenice", Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:071762