University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Technology and Analysis of Wine
Cite this document
Slišković, L. (2013). Tehnološki parametri proizvodnje prošeka (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:787452
Slišković, Leda. "Tehnološki parametri proizvodnje prošeka." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:787452
Slišković, Leda. "Tehnološki parametri proizvodnje prošeka." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:787452
Slišković, L. (2013). 'Tehnološki parametri proizvodnje prošeka', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:787452
Slišković L. Tehnološki parametri proizvodnje prošeka [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 April 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:787452
L. Slišković, "Tehnološki parametri proizvodnje prošeka", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:787452