Acknowledgement
Zahvala
Full text: english pdf 59 Kb
page 519-522
downloads: 898
cite
APA 6th Edition
(2012). Zahvala. Food Technology and Biotechnology, 50 (4), 519-522. Retrieved from https://hrcak.srce.hr/94521
MLA 8th Edition
"Zahvala." Food Technology and Biotechnology, vol. 50, no. 4, 2012, pp. 519-522. https://hrcak.srce.hr/94521. Accessed 22 Nov. 2024.
Chicago 17th Edition
"Zahvala." Food Technology and Biotechnology 50, no. 4 (2012): 519-522. https://hrcak.srce.hr/94521
Harvard
(2012). 'Zahvala', Food Technology and Biotechnology, 50(4), pp. 519-522. Available at: https://hrcak.srce.hr/94521 (Accessed 22 November 2024)
Vancouver
Zahvala. Food Technology and Biotechnology [Internet]. 2012 [cited 2024 November 22];50(4):519-522. Available from: https://hrcak.srce.hr/94521
IEEE
"Zahvala", Food Technology and Biotechnology, vol.50, no. 4, pp. 519-522, 2012. [Online]. Available: https://hrcak.srce.hr/94521. [Accessed: 22 November 2024]
Abstract
Keywords
Hrčak ID:
94521
URI
https://hrcak.srce.hr/94521
Publication date:
27.12.2012.
Article data in other languages:
english
Visits: 1.679
*
