undergraduate thesis
Water and its importance for the stability of food

Saška Đunđa (2013)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology
Cite this document...

Đunđa, S. (2013). Voda i njen značaj za stabilnost hrane (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:825188

Đunđa, Saška. "Voda i njen značaj za stabilnost hrane." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:825188

Đunđa, Saška. "Voda i njen značaj za stabilnost hrane." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:825188

Đunđa, S. (2013). 'Voda i njen značaj za stabilnost hrane', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 April 2019, https://urn.nsk.hr/urn:nbn:hr:109:825188

Đunđa S. Voda i njen značaj za stabilnost hrane [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2019 April 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:825188

S. Đunđa, "Voda i njen značaj za stabilnost hrane", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:825188