University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Food Processes Engineering
Cite this document
Vukušić, M. (2018). Utjecaj kombiniranog plazma pražnjenja pri razgradnji fenheksamida (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:540301
Vukušić, Matija. "Utjecaj kombiniranog plazma pražnjenja pri razgradnji fenheksamida." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:540301
Vukušić, Matija. "Utjecaj kombiniranog plazma pražnjenja pri razgradnji fenheksamida." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:540301
Vukušić, M. (2018). 'Utjecaj kombiniranog plazma pražnjenja pri razgradnji fenheksamida', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 11 March 2025, https://urn.nsk.hr/urn:nbn:hr:159:540301
Vukušić M. Utjecaj kombiniranog plazma pražnjenja pri razgradnji fenheksamida [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2025 March 11] Available at: https://urn.nsk.hr/urn:nbn:hr:159:540301
M. Vukušić, "Utjecaj kombiniranog plazma pražnjenja pri razgradnji fenheksamida", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:540301