Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY Department of Food Technologies Sub-department of Fruits and Vegetables Technology
Adamović, M. (2011). Utjecaj dodatka šećera i škrobova na stabilnost antocijana soka kupine (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:152287
Adamović, Maja. "Utjecaj dodatka šećera i škrobova na stabilnost antocijana soka kupine." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:152287
Adamović, Maja. "Utjecaj dodatka šećera i škrobova na stabilnost antocijana soka kupine." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:152287
Adamović, M. (2011). 'Utjecaj dodatka šećera i škrobova na stabilnost antocijana soka kupine', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:152287
Adamović M. Utjecaj dodatka šećera i škrobova na stabilnost antocijana soka kupine [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2024 September 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:152287
M. Adamović, "Utjecaj dodatka šećera i škrobova na stabilnost antocijana soka kupine", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:152287