Acknowledgement
Zahvala
Full text: english pdf 186 Kb
page 523-527
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cite
APA 6th Edition
(2015). Zahvala. Food Technology and Biotechnology, 53 (4), 523-527. Retrieved from https://hrcak.srce.hr/150346
MLA 8th Edition
"Zahvala." Food Technology and Biotechnology, vol. 53, no. 4, 2015, pp. 523-527. https://hrcak.srce.hr/150346. Accessed 18 May 2024.
Chicago 17th Edition
"Zahvala." Food Technology and Biotechnology 53, no. 4 (2015): 523-527. https://hrcak.srce.hr/150346
Harvard
(2015). 'Zahvala', Food Technology and Biotechnology, 53(4), pp. 523-527. Available at: https://hrcak.srce.hr/150346 (Accessed 18 May 2024)
Vancouver
Zahvala. Food Technology and Biotechnology [Internet]. 2015 [cited 2024 May 18];53(4):523-527. Available from: https://hrcak.srce.hr/150346
IEEE
"Zahvala", Food Technology and Biotechnology, vol.53, no. 4, pp. 523-527, 2015. [Online]. Available: https://hrcak.srce.hr/150346. [Accessed: 18 May 2024]
Abstract
Keywords
Hrčak ID:
150346
URI
https://hrcak.srce.hr/150346
Publication date:
28.12.2015.
Article data in other languages:
english
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