Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY Department of Process Engineering Sub-department of Modelling, Optimisation and Automatisation
Cite this document
Berki, I. (2023). Optimiranje sastava i cijene brašna za proizvodnju keksa modeliranjem u programu LINDO (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:441749
Berki, Ivana. "Optimiranje sastava i cijene brašna za proizvodnju keksa modeliranjem u programu LINDO." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:441749
Berki, Ivana. "Optimiranje sastava i cijene brašna za proizvodnju keksa modeliranjem u programu LINDO." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:441749
Berki, I. (2023). 'Optimiranje sastava i cijene brašna za proizvodnju keksa modeliranjem u programu LINDO', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 06 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:441749
Berki I. Optimiranje sastava i cijene brašna za proizvodnju keksa modeliranjem u programu LINDO [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2024 November 06] Available at: https://urn.nsk.hr/urn:nbn:hr:109:441749
I. Berki, "Optimiranje sastava i cijene brašna za proizvodnju keksa modeliranjem u programu LINDO", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:441749