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master's thesis
Utjecaj vlažnosti kukuruzne krupice na svojstva ekstrudata
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. urn:nbn:hr:109:422230

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

Cite this document

Varžić, A. (2012). Utjecaj vlažnosti kukuruzne krupice na svojstva ekstrudata (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:422230

Varžić, Andrea. "Utjecaj vlažnosti kukuruzne krupice na svojstva ekstrudata." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:422230

Varžić, Andrea. "Utjecaj vlažnosti kukuruzne krupice na svojstva ekstrudata." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:422230

Varžić, A. (2012). 'Utjecaj vlažnosti kukuruzne krupice na svojstva ekstrudata', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 28 September 2021, https://urn.nsk.hr/urn:nbn:hr:109:422230

Varžić A. Utjecaj vlažnosti kukuruzne krupice na svojstva ekstrudata [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2021 September 28] Available at: https://urn.nsk.hr/urn:nbn:hr:109:422230

A. Varžić, "Utjecaj vlažnosti kukuruzne krupice na svojstva ekstrudata", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:422230

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