prikaz prve stranice dokumenta Utjecaj granulacije kukuruzne krupice na svojstva ekstrudata
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master's thesis
Utjecaj granulacije kukuruzne krupice na svojstva ekstrudata
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. urn:nbn:hr:109:383017

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

Cite this document

Zeko, J. (2013). Utjecaj granulacije kukuruzne krupice na svojstva ekstrudata (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:383017

Zeko, Josip. "Utjecaj granulacije kukuruzne krupice na svojstva ekstrudata." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:383017

Zeko, Josip. "Utjecaj granulacije kukuruzne krupice na svojstva ekstrudata." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:383017

Zeko, J. (2013). 'Utjecaj granulacije kukuruzne krupice na svojstva ekstrudata', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 September 2021, https://urn.nsk.hr/urn:nbn:hr:109:383017

Zeko J. Utjecaj granulacije kukuruzne krupice na svojstva ekstrudata [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2021 September 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:383017

J. Zeko, "Utjecaj granulacije kukuruzne krupice na svojstva ekstrudata", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:383017

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