University of Applied Sciences Marko Marulic of Knin Food Technology
Cite this document
Crmarić, M. (2016). Utjecaj kratke toplinske obrade na hlapljive spojeve narančinog meda (Undergraduate thesis). Knin: University of Applied Sciences Marko Marulic of Knin. Retrieved from https://urn.nsk.hr/urn:nbn:hr:121:423861
Crmarić, Magdalena. "Utjecaj kratke toplinske obrade na hlapljive spojeve narančinog meda." Undergraduate thesis, University of Applied Sciences Marko Marulic of Knin, 2016. https://urn.nsk.hr/urn:nbn:hr:121:423861
Crmarić, Magdalena. "Utjecaj kratke toplinske obrade na hlapljive spojeve narančinog meda." Undergraduate thesis, University of Applied Sciences Marko Marulic of Knin, 2016. https://urn.nsk.hr/urn:nbn:hr:121:423861
Crmarić, M. (2016). 'Utjecaj kratke toplinske obrade na hlapljive spojeve narančinog meda', Undergraduate thesis, University of Applied Sciences Marko Marulic of Knin, accessed 01 October 2024, https://urn.nsk.hr/urn:nbn:hr:121:423861
Crmarić M. Utjecaj kratke toplinske obrade na hlapljive spojeve narančinog meda [Undergraduate thesis]. Knin: University of Applied Sciences Marko Marulic of Knin; 2016 [cited 2024 October 01] Available at: https://urn.nsk.hr/urn:nbn:hr:121:423861
M. Crmarić, "Utjecaj kratke toplinske obrade na hlapljive spojeve narančinog meda", Undergraduate thesis, University of Applied Sciences Marko Marulic of Knin, Knin, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:121:423861