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undergraduate thesis
Kemijska i senzorna svojstva dalamatinske pečenice

Kotlar, Rea
University of Applied Sciences Marko Marulic of Knin
Food Technology

Cite this document

Kotlar, R. (2020). Kemijska i senzorna svojstva dalamatinske pečenice (Undergraduate thesis). Knin: University of Applied Sciences Marko Marulic of Knin. Retrieved from https://urn.nsk.hr/urn:nbn:hr:121:197604

Kotlar, Rea. "Kemijska i senzorna svojstva dalamatinske pečenice." Undergraduate thesis, University of Applied Sciences Marko Marulic of Knin, 2020. https://urn.nsk.hr/urn:nbn:hr:121:197604

Kotlar, Rea. "Kemijska i senzorna svojstva dalamatinske pečenice." Undergraduate thesis, University of Applied Sciences Marko Marulic of Knin, 2020. https://urn.nsk.hr/urn:nbn:hr:121:197604

Kotlar, R. (2020). 'Kemijska i senzorna svojstva dalamatinske pečenice', Undergraduate thesis, University of Applied Sciences Marko Marulic of Knin, accessed 09 July 2024, https://urn.nsk.hr/urn:nbn:hr:121:197604

Kotlar R. Kemijska i senzorna svojstva dalamatinske pečenice [Undergraduate thesis]. Knin: University of Applied Sciences Marko Marulic of Knin; 2020 [cited 2024 July 09] Available at: https://urn.nsk.hr/urn:nbn:hr:121:197604

R. Kotlar, "Kemijska i senzorna svojstva dalamatinske pečenice", Undergraduate thesis, University of Applied Sciences Marko Marulic of Knin, Knin, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:121:197604

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