master's thesis
Rheological character of different types of honey made in 2004 and 2005

Tomislav Filipović (2007)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Processes Engineering
Cite this document...

Filipović, T. (2007). Reološki karakter različitih vrsta meda proizvedenih 2004. i 2005. godine (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:756024

Filipović, Tomislav. "Reološki karakter različitih vrsta meda proizvedenih 2004. i 2005. godine." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:756024

Filipović, Tomislav. "Reološki karakter različitih vrsta meda proizvedenih 2004. i 2005. godine." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:756024

Filipović, T. (2007). 'Reološki karakter različitih vrsta meda proizvedenih 2004. i 2005. godine', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 22 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:756024

Filipović T. Reološki karakter različitih vrsta meda proizvedenih 2004. i 2005. godine [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2007 [cited 2019 August 22] Available at: https://urn.nsk.hr/urn:nbn:hr:159:756024

T. Filipović, "Reološki karakter različitih vrsta meda proizvedenih 2004. i 2005. godine", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2007. Available at: https://urn.nsk.hr/urn:nbn:hr:159:756024