master's thesis
Determination of iron content in different types of flours

Josipa Fako (2016)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Nutrition
Cite this document...

Fako, J. (2016). Određivanje sadržaja željeza u različitim tipovima brašna (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:530263

Fako, Josipa. "Određivanje sadržaja željeza u različitim tipovima brašna." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:530263

Fako, Josipa. "Određivanje sadržaja željeza u različitim tipovima brašna." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:530263

Fako, J. (2016). 'Određivanje sadržaja željeza u različitim tipovima brašna', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 February 2019, https://urn.nsk.hr/urn:nbn:hr:109:530263

Fako J. Određivanje sadržaja željeza u različitim tipovima brašna [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2019 February 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:530263

J. Fako, "Određivanje sadržaja željeza u različitim tipovima brašna", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:530263