University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Food Processes Engineering
Cite this document
Vojvoda, J. (2019). Utjecaj plazmom aktivirane vode na klijavost ječma i rotkvice (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:977423
Vojvoda, Jelena. "Utjecaj plazmom aktivirane vode na klijavost ječma i rotkvice." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:977423
Vojvoda, Jelena. "Utjecaj plazmom aktivirane vode na klijavost ječma i rotkvice." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:977423
Vojvoda, J. (2019). 'Utjecaj plazmom aktivirane vode na klijavost ječma i rotkvice', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:977423
Vojvoda J. Utjecaj plazmom aktivirane vode na klijavost ječma i rotkvice [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 August 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:977423
J. Vojvoda, "Utjecaj plazmom aktivirane vode na klijavost ječma i rotkvice", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:977423