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master's thesis
Usporedba klasičnih i novih metoda za analizu pivskog ječma i slada

Divjak, Tatjana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology

Cite this document

Divjak, T. (2005). Usporedba klasičnih i novih metoda za analizu pivskog ječma i slada (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:286002

Divjak, Tatjana. "Usporedba klasičnih i novih metoda za analizu pivskog ječma i slada." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2005. https://urn.nsk.hr/urn:nbn:hr:159:286002

Divjak, Tatjana. "Usporedba klasičnih i novih metoda za analizu pivskog ječma i slada." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2005. https://urn.nsk.hr/urn:nbn:hr:159:286002

Divjak, T. (2005). 'Usporedba klasičnih i novih metoda za analizu pivskog ječma i slada', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 05 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:286002

Divjak T. Usporedba klasičnih i novih metoda za analizu pivskog ječma i slada [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2005 [cited 2024 October 05] Available at: https://urn.nsk.hr/urn:nbn:hr:159:286002

T. Divjak, "Usporedba klasičnih i novih metoda za analizu pivskog ječma i slada", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2005. Available at: https://urn.nsk.hr/urn:nbn:hr:159:286002

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