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master's thesis
Utjecaj uparavanja na sastav oljuštenog i neoljuštenog ječma
Zagreb: University of Zagreb, Faculty of Agriculture, 2019. urn:nbn:hr:204:332961

Škrlin-Batina, Ivana
University of Zagreb
Faculty of Agriculture
Department of Agricultural Engineering

Cite this document

Škrlin Batina, I. (2019). Utjecaj uparavanja na sastav oljuštenog i neoljuštenog ječma (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:332961

Škrlin Batina, Ivana. "Utjecaj uparavanja na sastav oljuštenog i neoljuštenog ječma." Master's thesis, University of Zagreb, Faculty of Agriculture, 2019. https://urn.nsk.hr/urn:nbn:hr:204:332961

Škrlin Batina, Ivana. "Utjecaj uparavanja na sastav oljuštenog i neoljuštenog ječma." Master's thesis, University of Zagreb, Faculty of Agriculture, 2019. https://urn.nsk.hr/urn:nbn:hr:204:332961

Škrlin Batina, I. (2019). 'Utjecaj uparavanja na sastav oljuštenog i neoljuštenog ječma', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 29 March 2024, https://urn.nsk.hr/urn:nbn:hr:204:332961

Škrlin Batina I. Utjecaj uparavanja na sastav oljuštenog i neoljuštenog ječma [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2019 [cited 2024 March 29] Available at: https://urn.nsk.hr/urn:nbn:hr:204:332961

I. Škrlin Batina, "Utjecaj uparavanja na sastav oljuštenog i neoljuštenog ječma", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:204:332961

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