University of Zagreb Faculty of Food Technology and Biotechnology Department of Process Engineering Laboratory for Unit Operations
Cite this document
Burcar, D. (2017). Određivanje mehaničke čvrstoće biofilmova sa različitim udjelom pektina (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:590423
Burcar, Dea. "Određivanje mehaničke čvrstoće biofilmova sa različitim udjelom pektina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:590423
Burcar, Dea. "Određivanje mehaničke čvrstoće biofilmova sa različitim udjelom pektina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:590423
Burcar, D. (2017). 'Određivanje mehaničke čvrstoće biofilmova sa različitim udjelom pektina', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 28 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:590423
Burcar D. Određivanje mehaničke čvrstoće biofilmova sa različitim udjelom pektina [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 August 28] Available at: https://urn.nsk.hr/urn:nbn:hr:159:590423
D. Burcar, "Određivanje mehaničke čvrstoće biofilmova sa različitim udjelom pektina", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:590423