Stabilnost vanilina u modelnim sustavima ksantan/šećeri
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. urn:nbn:hr:109:981260
Žunić, Vesna
Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY Department of Food Technologies Sub-department of Fruits and Vegetables Technology
Žunić, V. (2018). Stabilnost vanilina u modelnim sustavima ksantan/šećeri (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:981260
Žunić, Vesna. "Stabilnost vanilina u modelnim sustavima ksantan/šećeri." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:981260
Žunić, Vesna. "Stabilnost vanilina u modelnim sustavima ksantan/šećeri." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:981260
Žunić, V. (2018). 'Stabilnost vanilina u modelnim sustavima ksantan/šećeri', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 August 2024, https://urn.nsk.hr/urn:nbn:hr:109:981260
Žunić V. Stabilnost vanilina u modelnim sustavima ksantan/šećeri [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2024 August 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:981260
V. Žunić, "Stabilnost vanilina u modelnim sustavima ksantan/šećeri", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:981260