Martinov, D. (2014). Utjecaj postupka slađenja pšenice na veličinu i strukturu gubitaka suhe tvari slada (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:985412
Martinov, Davor. "Utjecaj postupka slađenja pšenice na veličinu i strukturu gubitaka suhe tvari slada." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:985412
Martinov, Davor. "Utjecaj postupka slađenja pšenice na veličinu i strukturu gubitaka suhe tvari slada." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:985412
Martinov, D. (2014). 'Utjecaj postupka slađenja pšenice na veličinu i strukturu gubitaka suhe tvari slada', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 25 August 2024, https://urn.nsk.hr/urn:nbn:hr:109:985412
Martinov D. Utjecaj postupka slađenja pšenice na veličinu i strukturu gubitaka suhe tvari slada [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2024 August 25] Available at: https://urn.nsk.hr/urn:nbn:hr:109:985412
D. Martinov, "Utjecaj postupka slađenja pšenice na veličinu i strukturu gubitaka suhe tvari slada", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:985412