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master's thesis
Određivanje specifičnog toplinskog kapaciteta kaše od jagoda
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. urn:nbn:hr:109:424273

Jakiša, Anita
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Thermodynamics and Reaction Engineering

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Jakiša, A. (2010). Određivanje specifičnog toplinskog kapaciteta kaše od jagoda (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:424273

Jakiša, Anita. "Određivanje specifičnog toplinskog kapaciteta kaše od jagoda." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:424273

Jakiša, Anita. "Određivanje specifičnog toplinskog kapaciteta kaše od jagoda." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:424273

Jakiša, A. (2010). 'Određivanje specifičnog toplinskog kapaciteta kaše od jagoda', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 28 March 2024, https://urn.nsk.hr/urn:nbn:hr:109:424273

Jakiša A. Određivanje specifičnog toplinskog kapaciteta kaše od jagoda [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2024 March 28] Available at: https://urn.nsk.hr/urn:nbn:hr:109:424273

A. Jakiša, "Određivanje specifičnog toplinskog kapaciteta kaše od jagoda", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:424273

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