Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY Department of Process Engineering Sub-department of Modelling, Optimisation and Automatisation
Cite this document
Ivić, I. (2014). Modeliranje promjene boje čajnog peciva tijekom pečenja (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:583305
Ivić, Ivana. "Modeliranje promjene boje čajnog peciva tijekom pečenja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:583305
Ivić, Ivana. "Modeliranje promjene boje čajnog peciva tijekom pečenja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:583305
Ivić, I. (2014). 'Modeliranje promjene boje čajnog peciva tijekom pečenja', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:583305
Ivić I. Modeliranje promjene boje čajnog peciva tijekom pečenja [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2024 September 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:583305
I. Ivić, "Modeliranje promjene boje čajnog peciva tijekom pečenja", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:583305