Acknowledgement
Zahvala
Full text: english pdf 88 Kb
page 529-533
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cite
APA 6th Edition
(2014). Zahvala. Food Technology and Biotechnology, 52 (4), 529-533. Retrieved from https://hrcak.srce.hr/134971
MLA 8th Edition
"Zahvala." Food Technology and Biotechnology, vol. 52, no. 4, 2014, pp. 529-533. https://hrcak.srce.hr/134971. Accessed 24 Nov. 2024.
Chicago 17th Edition
"Zahvala." Food Technology and Biotechnology 52, no. 4 (2014): 529-533. https://hrcak.srce.hr/134971
Harvard
(2014). 'Zahvala', Food Technology and Biotechnology, 52(4), pp. 529-533. Available at: https://hrcak.srce.hr/134971 (Accessed 24 November 2024)
Vancouver
Zahvala. Food Technology and Biotechnology [Internet]. 2014 [cited 2024 November 24];52(4):529-533. Available from: https://hrcak.srce.hr/134971
IEEE
"Zahvala", Food Technology and Biotechnology, vol.52, no. 4, pp. 529-533, 2014. [Online]. Available: https://hrcak.srce.hr/134971. [Accessed: 24 November 2024]
Abstract
Keywords
Hrčak ID:
134971
URI
https://hrcak.srce.hr/134971
Publication date:
15.12.2014.
Article data in other languages:
english
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