University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Food Processes Engineering
Cite this document
Kovačević, T. K. (2019). Netoplinski procesi i kvasci u prehrambenoj industriji (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:487027
Kovačević, Tvrtko Karlo. "Netoplinski procesi i kvasci u prehrambenoj industriji." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:487027
Kovačević, Tvrtko Karlo. "Netoplinski procesi i kvasci u prehrambenoj industriji." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:487027
Kovačević, T. K. (2019). 'Netoplinski procesi i kvasci u prehrambenoj industriji', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 06 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:487027
Kovačević TK. Netoplinski procesi i kvasci u prehrambenoj industriji [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 December 06] Available at: https://urn.nsk.hr/urn:nbn:hr:159:487027
T. K. Kovačević, "Netoplinski procesi i kvasci u prehrambenoj industriji", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:487027