University of Zagreb Faculty of Food Technology and Biotechnology Department of Process Engineering Laboratory for Measurement, Regulation and Automatisation
Cite this document
Pavić, A. (2008). Određivanje karakteristika protoka mješavina za specijalne vrste kruha (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:623731
Pavić, Anita. "Određivanje karakteristika protoka mješavina za specijalne vrste kruha." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2008. https://urn.nsk.hr/urn:nbn:hr:159:623731
Pavić, Anita. "Određivanje karakteristika protoka mješavina za specijalne vrste kruha." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2008. https://urn.nsk.hr/urn:nbn:hr:159:623731
Pavić, A. (2008). 'Određivanje karakteristika protoka mješavina za specijalne vrste kruha', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:623731
Pavić A. Određivanje karakteristika protoka mješavina za specijalne vrste kruha [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2008 [cited 2024 September 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:623731
A. Pavić, "Određivanje karakteristika protoka mješavina za specijalne vrste kruha", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2008. Available at: https://urn.nsk.hr/urn:nbn:hr:159:623731