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master's thesis
Povećanje koloidne stabilnosti piva

Peroš, Ana
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). 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 01 December 2021, 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 2021 December 01] 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

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