Editorial
Guest Editor's Introduction: Transfer of Ideas, Knowledge, and Practice in the Political and Cultural Fields in the 18th and 19th Centuries
Vlasta Švoger
; Croatian Institute of History, Zagreb, Croatia
Full text: english pdf 56 Kb
page 9-12
downloads: 107
cite
APA 6th Edition
Švoger, V. (2023). Guest Editor's Introduction: Transfer of Ideas, Knowledge, and Practice in the Political and Cultural Fields in the 18th and 19th Centuries. Review of Croatian History, 19 (1), 9-12. Retrieved from https://hrcak.srce.hr/311868
MLA 8th Edition
Švoger, Vlasta. "Guest Editor's Introduction: Transfer of Ideas, Knowledge, and Practice in the Political and Cultural Fields in the 18th and 19th Centuries." Review of Croatian History, vol. 19, no. 1, 2023, pp. 9-12. https://hrcak.srce.hr/311868. Accessed 18 Dec. 2024.
Chicago 17th Edition
Švoger, Vlasta. "Guest Editor's Introduction: Transfer of Ideas, Knowledge, and Practice in the Political and Cultural Fields in the 18th and 19th Centuries." Review of Croatian History 19, no. 1 (2023): 9-12. https://hrcak.srce.hr/311868
Harvard
Švoger, V. (2023). 'Guest Editor's Introduction: Transfer of Ideas, Knowledge, and Practice in the Political and Cultural Fields in the 18th and 19th Centuries', Review of Croatian History, 19(1), pp. 9-12. Available at: https://hrcak.srce.hr/311868 (Accessed 18 December 2024)
Vancouver
Švoger V. Guest Editor's Introduction: Transfer of Ideas, Knowledge, and Practice in the Political and Cultural Fields in the 18th and 19th Centuries. Review of Croatian History [Internet]. 2023 [cited 2024 December 18];19(1):9-12. Available from: https://hrcak.srce.hr/311868
IEEE
V. Švoger, "Guest Editor's Introduction: Transfer of Ideas, Knowledge, and Practice in the Political and Cultural Fields in the 18th and 19th Centuries", Review of Croatian History, vol.19, no. 1, pp. 9-12, 2023. [Online]. Available: https://hrcak.srce.hr/311868. [Accessed: 18 December 2024]
Abstract
Keywords
Hrčak ID:
311868
URI
https://hrcak.srce.hr/311868
Publication date:
20.12.2023.
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