University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Food Processes Engineering
Cite this document
Krnjić, N. (2019). Karakteristike PAW vode dobivene kontinuiranim plazma pražnjenjem (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:013252
Krnjić, Nikolina. "Karakteristike PAW vode dobivene kontinuiranim plazma pražnjenjem." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:013252
Krnjić, Nikolina. "Karakteristike PAW vode dobivene kontinuiranim plazma pražnjenjem." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:013252
Krnjić, N. (2019). 'Karakteristike PAW vode dobivene kontinuiranim plazma pražnjenjem', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 28 February 2025, https://urn.nsk.hr/urn:nbn:hr:159:013252
Krnjić N. Karakteristike PAW vode dobivene kontinuiranim plazma pražnjenjem [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2025 February 28] Available at: https://urn.nsk.hr/urn:nbn:hr:159:013252
N. Krnjić, "Karakteristike PAW vode dobivene kontinuiranim plazma pražnjenjem", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:013252