Ispitivanje procesa korozije uzoraka legure AlMg3, kositra i željeza u 0,1 M HCl uz dodatak novosintetiziranog organskog spoja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2008. urn:nbn:hr:159:390362
Piršl, Mirela
University of Zagreb Faculty of Food Technology and Biotechnology Department of Chemistry and Biochemistry Laboratory for Physical Chemistry and Corrosion
Cite this document
Piršl, M. (2008). Ispitivanje procesa korozije uzoraka legure AlMg3, kositra i željeza u 0,1 M HCl uz dodatak novosintetiziranog organskog spoja (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:390362
Piršl, Mirela. "Ispitivanje procesa korozije uzoraka legure AlMg3, kositra i željeza u 0,1 M HCl uz dodatak novosintetiziranog organskog spoja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2008. https://urn.nsk.hr/urn:nbn:hr:159:390362
Piršl, Mirela. "Ispitivanje procesa korozije uzoraka legure AlMg3, kositra i željeza u 0,1 M HCl uz dodatak novosintetiziranog organskog spoja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2008. https://urn.nsk.hr/urn:nbn:hr:159:390362
Piršl, M. (2008). 'Ispitivanje procesa korozije uzoraka legure AlMg3, kositra i željeza u 0,1 M HCl uz dodatak novosintetiziranog organskog spoja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 24 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:390362
Piršl M. Ispitivanje procesa korozije uzoraka legure AlMg3, kositra i željeza u 0,1 M HCl uz dodatak novosintetiziranog organskog spoja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2008 [cited 2025 January 24] Available at: https://urn.nsk.hr/urn:nbn:hr:159:390362
M. Piršl, "Ispitivanje procesa korozije uzoraka legure AlMg3, kositra i željeza u 0,1 M HCl uz dodatak novosintetiziranog organskog spoja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2008. Available at: https://urn.nsk.hr/urn:nbn:hr:159:390362