Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY Department of Process Engineering Sub-department of Modelling, Optimisation and Automatisation
Lukinac Čačić, J. (2012). Matematičko modeliranje i optimiranje kinetike promjene boje kruha tijekom pečenja (Doctoral thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:408988
Lukinac Čačić, Jasmina. "Matematičko modeliranje i optimiranje kinetike promjene boje kruha tijekom pečenja." Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:408988
Lukinac Čačić, Jasmina. "Matematičko modeliranje i optimiranje kinetike promjene boje kruha tijekom pečenja." Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:408988
Lukinac Čačić, J. (2012). 'Matematičko modeliranje i optimiranje kinetike promjene boje kruha tijekom pečenja', Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 07 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:408988
Lukinac Čačić J. Matematičko modeliranje i optimiranje kinetike promjene boje kruha tijekom pečenja [Doctoral thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2024 November 07] Available at: https://urn.nsk.hr/urn:nbn:hr:109:408988
J. Lukinac Čačić, "Matematičko modeliranje i optimiranje kinetike promjene boje kruha tijekom pečenja", Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:408988