master's thesis
Utjecaj temperature sušenja na intenzitet obojenja cvatova nevena za potrebe prehrambene industrije

Magdalena Maričić (2016)
University of Zagreb
Faculty of Agriculture
Department of Agricultural Technology, Storage and Transport
Cite this document

Maričić, M. (2016). Utjecaj temperature sušenja na intenzitet obojenja cvatova nevena za potrebe prehrambene industrije (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:422060

Maričić, Magdalena. "Utjecaj temperature sušenja na intenzitet obojenja cvatova nevena za potrebe prehrambene industrije." Master's thesis, University of Zagreb, Faculty of Agriculture, 2016. https://urn.nsk.hr/urn:nbn:hr:204:422060

Maričić, Magdalena. "Utjecaj temperature sušenja na intenzitet obojenja cvatova nevena za potrebe prehrambene industrije." Master's thesis, University of Zagreb, Faculty of Agriculture, 2016. https://urn.nsk.hr/urn:nbn:hr:204:422060

Maričić, M. (2016). 'Utjecaj temperature sušenja na intenzitet obojenja cvatova nevena za potrebe prehrambene industrije', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 17 September 2019, https://urn.nsk.hr/urn:nbn:hr:204:422060

Maričić M. Utjecaj temperature sušenja na intenzitet obojenja cvatova nevena za potrebe prehrambene industrije [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2016 [cited 2019 September 17] Available at: https://urn.nsk.hr/urn:nbn:hr:204:422060

M. Maričić, "Utjecaj temperature sušenja na intenzitet obojenja cvatova nevena za potrebe prehrambene industrije", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:204:422060