À propos de cet article
Publié en ligne: 29 déc. 2017
Pages: 152 - 158
DOI: https://doi.org/10.1515/acs-2017-0025
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© Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.
Selimović, Amel
Faculty of Technology, University of Tuzla, Univerzitetska 8, 75 000Tuzla, Bosnia and Herzegovina
Miličević, Dijana
Faculty of Technology, University of Tuzla, Univerzitetska 8, 75 000Tuzla, Bosnia and Herzegovina
Selimović, Amra
Faculty of Technology, University of Tuzla, Univerzitetska 8, 75 000Tuzla, Bosnia and Herzegovina
Žuljević, Sanja Oručević
Faculty of Agricultural and Food Science, University of Sarajevo, Zmaja od Bosne 8, 71 000Sarajevo, Bosnia and Herzegovina
Jašića, Amela
Faculty of Technology, University of Tuzla, Univerzitetska 8, 75 000Tuzla, Bosnia and Herzegovina
Vranac, Amila
Faculty of Agricultural and Food Science, University of Sarajevo, Zmaja od Bosne 8, 71 000Sarajevo, Bosnia and Herzegovina