University of Zagreb Faculty of Food Technology and Biotechnology Department of Chemistry and Biochemistry Laboratory for Physical Chemistry and Corrosion
Cite this document
Privora, F. (2006). Utjecaj meda i dodatka soka crne rotkve u med na proces korozije kositra (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:362643
Privora, Franka. "Utjecaj meda i dodatka soka crne rotkve u med na proces korozije kositra." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2006. https://urn.nsk.hr/urn:nbn:hr:159:362643
Privora, Franka. "Utjecaj meda i dodatka soka crne rotkve u med na proces korozije kositra." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2006. https://urn.nsk.hr/urn:nbn:hr:159:362643
Privora, F. (2006). 'Utjecaj meda i dodatka soka crne rotkve u med na proces korozije kositra', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:362643
Privora F. Utjecaj meda i dodatka soka crne rotkve u med na proces korozije kositra [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2006 [cited 2024 April 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:362643
F. Privora, "Utjecaj meda i dodatka soka crne rotkve u med na proces korozije kositra", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2006. Available at: https://urn.nsk.hr/urn:nbn:hr:159:362643