Acknowledgement
Zahvala
Full text: english pdf 62 Kb
page 555-558
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cite
APA 6th Edition
(2011). Zahvala. Food Technology and Biotechnology, 49 (4), 555-558. Retrieved from https://hrcak.srce.hr/75196
MLA 8th Edition
"Zahvala." Food Technology and Biotechnology, vol. 49, no. 4, 2011, pp. 555-558. https://hrcak.srce.hr/75196. Accessed 18 May 2024.
Chicago 17th Edition
"Zahvala." Food Technology and Biotechnology 49, no. 4 (2011): 555-558. https://hrcak.srce.hr/75196
Harvard
(2011). 'Zahvala', Food Technology and Biotechnology, 49(4), pp. 555-558. Available at: https://hrcak.srce.hr/75196 (Accessed 18 May 2024)
Vancouver
Zahvala. Food Technology and Biotechnology [Internet]. 2011 [cited 2024 May 18];49(4):555-558. Available from: https://hrcak.srce.hr/75196
IEEE
"Zahvala", Food Technology and Biotechnology, vol.49, no. 4, pp. 555-558, 2011. [Online]. Available: https://hrcak.srce.hr/75196. [Accessed: 18 May 2024]
Abstract
Keywords
Hrčak ID:
75196
URI
https://hrcak.srce.hr/75196
Publication date:
20.12.2011.
Article data in other languages:
english
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