University of Zagreb Faculty of Food Technology and Biotechnology Department of Chemistry and Biochemistry Laboratory for Physical Chemistry and Corrosion
Cite this document
Sabljić, M. (2009). Utjecaj dodatka organskog spoja na procese korozije uzoraka legure AMg3 u 0,1 M HCl i 3% NaCl (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:278414
Sabljić, Mario. "Utjecaj dodatka organskog spoja na procese korozije uzoraka legure AMg3 u 0,1 M HCl i 3% NaCl." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2009. https://urn.nsk.hr/urn:nbn:hr:159:278414
Sabljić, Mario. "Utjecaj dodatka organskog spoja na procese korozije uzoraka legure AMg3 u 0,1 M HCl i 3% NaCl." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2009. https://urn.nsk.hr/urn:nbn:hr:159:278414
Sabljić, M. (2009). 'Utjecaj dodatka organskog spoja na procese korozije uzoraka legure AMg3 u 0,1 M HCl i 3% NaCl', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 13 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:278414
Sabljić M. Utjecaj dodatka organskog spoja na procese korozije uzoraka legure AMg3 u 0,1 M HCl i 3% NaCl [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2009 [cited 2024 July 13] Available at: https://urn.nsk.hr/urn:nbn:hr:159:278414
M. Sabljić, "Utjecaj dodatka organskog spoja na procese korozije uzoraka legure AMg3 u 0,1 M HCl i 3% NaCl", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:159:278414