University of Zagreb Faculty of Food Technology and Biotechnology Department of Process Engineering Laboratory for Unit Operations
Cite this document
Golubovac, N. (2004). Utjecaj temperature ekstruzije na svojstva ekstrudata pšenične krupice (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:572278
Golubovac, Natalija. "Utjecaj temperature ekstruzije na svojstva ekstrudata pšenične krupice." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2004. https://urn.nsk.hr/urn:nbn:hr:159:572278
Golubovac, Natalija. "Utjecaj temperature ekstruzije na svojstva ekstrudata pšenične krupice." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2004. https://urn.nsk.hr/urn:nbn:hr:159:572278
Golubovac, N. (2004). 'Utjecaj temperature ekstruzije na svojstva ekstrudata pšenične krupice', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 05 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:572278
Golubovac N. Utjecaj temperature ekstruzije na svojstva ekstrudata pšenične krupice [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2004 [cited 2024 October 05] Available at: https://urn.nsk.hr/urn:nbn:hr:159:572278
N. Golubovac, "Utjecaj temperature ekstruzije na svojstva ekstrudata pšenične krupice", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2004. Available at: https://urn.nsk.hr/urn:nbn:hr:159:572278