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master's thesis
Profil teksture kuhanog mladog krumpira

Gulam, Viktorija
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control

Cite this document

Gulam, V. (2004). Profil teksture kuhanog mladog krumpira (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:024368

Gulam, Viktorija. "Profil teksture kuhanog mladog krumpira." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2004. https://urn.nsk.hr/urn:nbn:hr:159:024368

Gulam, Viktorija. "Profil teksture kuhanog mladog krumpira." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2004. https://urn.nsk.hr/urn:nbn:hr:159:024368

Gulam, V. (2004). 'Profil teksture kuhanog mladog krumpira', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 March 2024, https://urn.nsk.hr/urn:nbn:hr:159:024368

Gulam V. Profil teksture kuhanog mladog krumpira [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2004 [cited 2024 March 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:024368

V. Gulam, "Profil teksture kuhanog mladog krumpira", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2004. Available at: https://urn.nsk.hr/urn:nbn:hr:159:024368

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