Josip Juraj Strossmayer University of Osijek Faculty of Agrobiotechnical Sciences Osijek Department of Bioeconomics and Rural Development
Cite this document
Lujić, D. (2016). Mogućnosti brandiranja svježih i smrznutih šparoga (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:151:258154
Lujić, Dijana. "Mogućnosti brandiranja svježih i smrznutih šparoga." Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2016. https://urn.nsk.hr/urn:nbn:hr:151:258154
Lujić, Dijana. "Mogućnosti brandiranja svježih i smrznutih šparoga." Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2016. https://urn.nsk.hr/urn:nbn:hr:151:258154
Lujić, D. (2016). 'Mogućnosti brandiranja svježih i smrznutih šparoga', Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, accessed 16 December 2024, https://urn.nsk.hr/urn:nbn:hr:151:258154
Lujić D. Mogućnosti brandiranja svježih i smrznutih šparoga [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek; 2016 [cited 2024 December 16] Available at: https://urn.nsk.hr/urn:nbn:hr:151:258154
D. Lujić, "Mogućnosti brandiranja svježih i smrznutih šparoga", Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:151:258154