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). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. 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 27 March 2024, 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 2024 March 27] 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