undergraduate thesis
Production and microbiological properties of drawing dough

Kristina Šimonji (2009)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Biology and Microbiology
Cite this document...

Šimonji, K. (2009). Proizvodnja i mikrobiološka svojstva vučenog tijesta (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:485378

Šimonji, Kristina. "Proizvodnja i mikrobiološka svojstva vučenog tijesta." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:485378

Šimonji, Kristina. "Proizvodnja i mikrobiološka svojstva vučenog tijesta." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:485378

Šimonji, K. (2009). 'Proizvodnja i mikrobiološka svojstva vučenog tijesta', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 February 2019, https://urn.nsk.hr/urn:nbn:hr:109:485378

Šimonji K. Proizvodnja i mikrobiološka svojstva vučenog tijesta [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2019 February 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:485378

K. Šimonji, "Proizvodnja i mikrobiološka svojstva vučenog tijesta", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:485378