Hojka, M. (2020). Utjecaj ječmenog brašna na kvalitetu krekera (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:282175
Hojka, Martina. "Utjecaj ječmenog brašna na kvalitetu krekera." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:282175
Hojka, Martina. "Utjecaj ječmenog brašna na kvalitetu krekera." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:282175
Hojka, M. (2020). 'Utjecaj ječmenog brašna na kvalitetu krekera', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 25 August 2024, https://urn.nsk.hr/urn:nbn:hr:109:282175
Hojka M. Utjecaj ječmenog brašna na kvalitetu krekera [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2024 August 25] Available at: https://urn.nsk.hr/urn:nbn:hr:109:282175
M. Hojka, "Utjecaj ječmenog brašna na kvalitetu krekera", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:282175