University of Zagreb Faculty of Food Technology and Biotechnology Department of Biochemical Engineering Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology
Cite this document
Divjak, T. (2005). Usporedba klasičnih i novih metoda za analizu pivskog ječma i slada (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:286002
Divjak, Tatjana. "Usporedba klasičnih i novih metoda za analizu pivskog ječma i slada." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2005. https://urn.nsk.hr/urn:nbn:hr:159:286002
Divjak, Tatjana. "Usporedba klasičnih i novih metoda za analizu pivskog ječma i slada." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2005. https://urn.nsk.hr/urn:nbn:hr:159:286002
Divjak, T. (2005). 'Usporedba klasičnih i novih metoda za analizu pivskog ječma i slada', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:286002
Divjak T. Usporedba klasičnih i novih metoda za analizu pivskog ječma i slada [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2005 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:286002
T. Divjak, "Usporedba klasičnih i novih metoda za analizu pivskog ječma i slada", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2005. Available at: https://urn.nsk.hr/urn:nbn:hr:159:286002