master's thesis
Quality parameters of the acacia honey

Mate Skender (2010)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control
Cite this document...

Skender, M. (2010). Neki paramteri kvalitete bagremovog meda (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:827679

Skender, Mate. "Neki paramteri kvalitete bagremovog meda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:827679

Skender, Mate. "Neki paramteri kvalitete bagremovog meda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:827679

Skender, M. (2010). 'Neki paramteri kvalitete bagremovog meda', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:827679

Skender M. Neki paramteri kvalitete bagremovog meda [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2019 August 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:827679

M. Skender, "Neki paramteri kvalitete bagremovog meda", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:827679