University of Zagreb Faculty of Food Technology and Biotechnology Department of Biochemical Engineering Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology
Cite this document
Peroš, A. (2012). Povećanje koloidne stabilnosti piva (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:635748
Peroš, Ana. "Povećanje koloidne stabilnosti piva." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:635748
Peroš, Ana. "Povećanje koloidne stabilnosti piva." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:635748
Peroš, A. (2012). 'Povećanje koloidne stabilnosti piva', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 15 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:635748
Peroš A. Povećanje koloidne stabilnosti piva [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 July 15] Available at: https://urn.nsk.hr/urn:nbn:hr:159:635748
A. Peroš, "Povećanje koloidne stabilnosti piva", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:635748