Acknowledgement
Zahvala recenzentima
Full text: english pdf 61 Kb
page 598-602
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cite
APA 6th Edition
(2013). Zahvala recenzentima. Food Technology and Biotechnology, 51 (4), 598-602. Retrieved from https://hrcak.srce.hr/114483
MLA 8th Edition
"Zahvala recenzentima." Food Technology and Biotechnology, vol. 51, no. 4, 2013, pp. 598-602. https://hrcak.srce.hr/114483. Accessed 7 Mar. 2025.
Chicago 17th Edition
"Zahvala recenzentima." Food Technology and Biotechnology 51, no. 4 (2013): 598-602. https://hrcak.srce.hr/114483
Harvard
(2013). 'Zahvala recenzentima', Food Technology and Biotechnology, 51(4), pp. 598-602. Available at: https://hrcak.srce.hr/114483 (Accessed 07 March 2025)
Vancouver
Zahvala recenzentima. Food Technology and Biotechnology [Internet]. 2013 [cited 2025 March 07];51(4):598-602. Available from: https://hrcak.srce.hr/114483
IEEE
"Zahvala recenzentima", Food Technology and Biotechnology, vol.51, no. 4, pp. 598-602, 2013. [Online]. Available: https://hrcak.srce.hr/114483. [Accessed: 07 March 2025]
Abstract
Keywords
Hrčak ID:
114483
URI
https://hrcak.srce.hr/114483
Publication date:
26.12.2013.
Article data in other languages:
english
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