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undergraduate thesis
Rezistentni škrob - uvjeti stvaranja i njegova primjena
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. urn:nbn:hr:109:813427

Zmaić, Valentina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Cite this document

Zmaić, V. (2020). Rezistentni škrob - uvjeti stvaranja i njegova primjena (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:813427

Zmaić, Valentina. "Rezistentni škrob - uvjeti stvaranja i njegova primjena." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:813427

Zmaić, Valentina. "Rezistentni škrob - uvjeti stvaranja i njegova primjena." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:813427

Zmaić, V. (2020). 'Rezistentni škrob - uvjeti stvaranja i njegova primjena', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 September 2021, https://urn.nsk.hr/urn:nbn:hr:109:813427

Zmaić V. Rezistentni škrob - uvjeti stvaranja i njegova primjena [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2021 September 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:813427

V. Zmaić, "Rezistentni škrob - uvjeti stvaranja i njegova primjena", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:813427

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