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undergraduate thesis
Profil hlapljivih spojeva začina kurkume i đumbira

Pervan, Klara
University of Applied Sciences Marko Marulic of Knin
Food Technology

Cite this document

Pervan, K. (2017). Profil hlapljivih spojeva začina kurkume i đumbira (Undergraduate thesis). Knin: University of Applied Sciences Marko Marulic of Knin. Retrieved from https://urn.nsk.hr/urn:nbn:hr:121:126831

Pervan, Klara. "Profil hlapljivih spojeva začina kurkume i đumbira." Undergraduate thesis, University of Applied Sciences Marko Marulic of Knin, 2017. https://urn.nsk.hr/urn:nbn:hr:121:126831

Pervan, Klara. "Profil hlapljivih spojeva začina kurkume i đumbira." Undergraduate thesis, University of Applied Sciences Marko Marulic of Knin, 2017. https://urn.nsk.hr/urn:nbn:hr:121:126831

Pervan, K. (2017). 'Profil hlapljivih spojeva začina kurkume i đumbira', Undergraduate thesis, University of Applied Sciences Marko Marulic of Knin, accessed 18 June 2024, https://urn.nsk.hr/urn:nbn:hr:121:126831

Pervan K. Profil hlapljivih spojeva začina kurkume i đumbira [Undergraduate thesis]. Knin: University of Applied Sciences Marko Marulic of Knin; 2017 [cited 2024 June 18] Available at: https://urn.nsk.hr/urn:nbn:hr:121:126831

K. Pervan, "Profil hlapljivih spojeva začina kurkume i đumbira", Undergraduate thesis, University of Applied Sciences Marko Marulic of Knin, Knin, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:121:126831

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