Vaško, M. (2015). Utjecaj temperature i pH na stabilnost prirodnih prehrambenih bojila (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:979819
Vaško, Marija. "Utjecaj temperature i pH na stabilnost prirodnih prehrambenih bojila." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:979819
Vaško, Marija. "Utjecaj temperature i pH na stabilnost prirodnih prehrambenih bojila." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:979819
Vaško, M. (2015). 'Utjecaj temperature i pH na stabilnost prirodnih prehrambenih bojila', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:979819
Vaško M. Utjecaj temperature i pH na stabilnost prirodnih prehrambenih bojila [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 September 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:979819
M. Vaško, "Utjecaj temperature i pH na stabilnost prirodnih prehrambenih bojila", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:979819