Stanković, A. (2021). Sadržaj akrilamida u različitim vrstama kruha nakon tostiranja (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:023638
Stanković, Ana. "Sadržaj akrilamida u različitim vrstama kruha nakon tostiranja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:023638
Stanković, Ana. "Sadržaj akrilamida u različitim vrstama kruha nakon tostiranja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:023638
Stanković, A. (2021). 'Sadržaj akrilamida u različitim vrstama kruha nakon tostiranja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:023638
Stanković A. Sadržaj akrilamida u različitim vrstama kruha nakon tostiranja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 September 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:023638
A. Stanković, "Sadržaj akrilamida u različitim vrstama kruha nakon tostiranja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:023638