master's thesis
Naslov
Podnaslov_rada_0 : Podnaslov_rada_1

Autoris, Autor
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Chemistry and Biochemistry
Laboratory for Physical Chemistry and Corrosion
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Biochemistry and Toxicology

Linked objects
Naslov | Appendix
Naslov | Appendix

Institutional repository: Title en karaka4

Cite this document

Autoris, A. (2016). Naslov : Podnaslov_rada_0 : Podnaslov_rada_1 (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:999:681082

Autoris, Autor. "Naslov : Podnaslov_rada_0 : Podnaslov_rada_1." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology; Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:999:681082

Autoris, Autor. "Naslov : Podnaslov_rada_0 : Podnaslov_rada_1." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology; Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:999:681082

Autoris, A. (2016). 'Naslov : Podnaslov_rada_0 : Podnaslov_rada_1', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology; Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 06 October 2024, https://urn.nsk.hr/urn:nbn:hr:999:681082

Autoris A. Naslov : Podnaslov_rada_0 : Podnaslov_rada_1 [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2024 October 06] Available at: https://urn.nsk.hr/urn:nbn:hr:999:681082

A. Autoris, "Naslov : Podnaslov_rada_0 : Podnaslov_rada_1", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb; Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:999:681082