Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY Department of Food Technologies Sub-department of Fruits and Vegetables Technology
Cite this document
Kopjar, M. (2007). Utjecaj dodatka trehaloze na kvalitetu paste od jagoda (Doctoral thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:082719
Kopjar, Mirela. "Utjecaj dodatka trehaloze na kvalitetu paste od jagoda." Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2007. https://urn.nsk.hr/urn:nbn:hr:109:082719
Kopjar, Mirela. "Utjecaj dodatka trehaloze na kvalitetu paste od jagoda." Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2007. https://urn.nsk.hr/urn:nbn:hr:109:082719
Kopjar, M. (2007). 'Utjecaj dodatka trehaloze na kvalitetu paste od jagoda', Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:082719
Kopjar M. Utjecaj dodatka trehaloze na kvalitetu paste od jagoda [Doctoral thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2007 [cited 2024 September 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:082719
M. Kopjar, "Utjecaj dodatka trehaloze na kvalitetu paste od jagoda", Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2007. Available at: https://urn.nsk.hr/urn:nbn:hr:109:082719