Josip Juraj Strossmayer University of Osijek Department of Chemistry Department of Analytical, Organic and Applied Chemistry
Cite this document
Kirch Leto, A. (2021). Određivanje kvalitete hrane (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Department of Chemistry. Retrieved from https://urn.nsk.hr/urn:nbn:hr:182:484769
Kirch Leto, Annabella. "Određivanje kvalitete hrane." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, 2021. https://urn.nsk.hr/urn:nbn:hr:182:484769
Kirch Leto, Annabella. "Određivanje kvalitete hrane." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, 2021. https://urn.nsk.hr/urn:nbn:hr:182:484769
Kirch Leto, A. (2021). 'Određivanje kvalitete hrane', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, accessed 29 October 2024, https://urn.nsk.hr/urn:nbn:hr:182:484769
Kirch Leto A. Određivanje kvalitete hrane [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Department of Chemistry; 2021 [cited 2024 October 29] Available at: https://urn.nsk.hr/urn:nbn:hr:182:484769
A. Kirch Leto, "Određivanje kvalitete hrane", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:182:484769