master's thesis
Correlation of rheological properties of barley and malt quality

Ilija Grgić (2015)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology
Cite this document...

Grgić, I. (2015). Korelacija reoloških svojstava ječma i kvalitete slada (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:514098

Grgić, Ilija. "Korelacija reoloških svojstava ječma i kvalitete slada." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:514098

Grgić, Ilija. "Korelacija reoloških svojstava ječma i kvalitete slada." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:514098

Grgić, I. (2015). 'Korelacija reoloških svojstava ječma i kvalitete slada', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 February 2019, https://urn.nsk.hr/urn:nbn:hr:109:514098

Grgić I. Korelacija reoloških svojstava ječma i kvalitete slada [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2019 February 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:514098

I. Grgić, "Korelacija reoloških svojstava ječma i kvalitete slada", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:514098