master's thesis
Svojstva kukuruznih ekstrudata s dodatkom pirovih posija
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. urn:nbn:hr:109:239865

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

Cite this document

Šimunović, S. (2021). Svojstva kukuruznih ekstrudata s dodatkom pirovih posija (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:239865

Šimunović, Sara. "Svojstva kukuruznih ekstrudata s dodatkom pirovih posija." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:239865

Šimunović, Sara. "Svojstva kukuruznih ekstrudata s dodatkom pirovih posija." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:239865

Šimunović, S. (2021). 'Svojstva kukuruznih ekstrudata s dodatkom pirovih posija', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 28 September 2021, https://urn.nsk.hr/urn:nbn:hr:109:239865

Šimunović S. Svojstva kukuruznih ekstrudata s dodatkom pirovih posija [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2021 September 28] Available at: https://urn.nsk.hr/urn:nbn:hr:109:239865

S. Šimunović, "Svojstva kukuruznih ekstrudata s dodatkom pirovih posija", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:239865

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