Acknowledgement
Zahvala
Full text: english pdf 66 Kb
page 571-574
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cite
APA 6th Edition
(2010). Zahvala. Food Technology and Biotechnology, 48 (4), 571-574. Retrieved from https://hrcak.srce.hr/61729
MLA 8th Edition
"Zahvala." Food Technology and Biotechnology, vol. 48, no. 4, 2010, pp. 571-574. https://hrcak.srce.hr/61729. Accessed 22 Dec. 2024.
Chicago 17th Edition
"Zahvala." Food Technology and Biotechnology 48, no. 4 (2010): 571-574. https://hrcak.srce.hr/61729
Harvard
(2010). 'Zahvala', Food Technology and Biotechnology, 48(4), pp. 571-574. Available at: https://hrcak.srce.hr/61729 (Accessed 22 December 2024)
Vancouver
Zahvala. Food Technology and Biotechnology [Internet]. 2010 [cited 2024 December 22];48(4):571-574. Available from: https://hrcak.srce.hr/61729
IEEE
"Zahvala", Food Technology and Biotechnology, vol.48, no. 4, pp. 571-574, 2010. [Online]. Available: https://hrcak.srce.hr/61729. [Accessed: 22 December 2024]
Abstract
Keywords
Hrčak ID:
61729
URI
https://hrcak.srce.hr/61729
Publication date:
15.12.2010.
Article data in other languages:
english
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