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undergraduate thesis
Utjecaj procesa pripreme hrane na stabilnost joda

Grgat, Antonija
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Processes Engineering

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Grgat, A. (2014). Utjecaj procesa pripreme hrane na stabilnost joda (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:532179

Grgat, Antonija. "Utjecaj procesa pripreme hrane na stabilnost joda." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:532179

Grgat, Antonija. "Utjecaj procesa pripreme hrane na stabilnost joda." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:532179

Grgat, A. (2014). 'Utjecaj procesa pripreme hrane na stabilnost joda', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 March 2024, https://urn.nsk.hr/urn:nbn:hr:159:532179

Grgat A. Utjecaj procesa pripreme hrane na stabilnost joda [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 March 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:532179

A. Grgat, "Utjecaj procesa pripreme hrane na stabilnost joda", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:532179

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