Mišić, I. (2016). Promjena boje Mozzarelle tijekom pečenja (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:781262
Mišić, Ivana. "Promjena boje Mozzarelle tijekom pečenja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:781262
Mišić, Ivana. "Promjena boje Mozzarelle tijekom pečenja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:781262
Mišić, I. (2016). 'Promjena boje Mozzarelle tijekom pečenja', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 29 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:781262
Mišić I. Promjena boje Mozzarelle tijekom pečenja [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2024 April 29] Available at: https://urn.nsk.hr/urn:nbn:hr:109:781262
I. Mišić, "Promjena boje Mozzarelle tijekom pečenja", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:781262