Please use this identifier to cite or link to this item: https://open.uns.ac.rs/handle/123456789/20211
DC FieldValueLanguage
dc.contributor.authorVujasinović Vesna-
dc.contributor.authorTešanović Dragan-
dc.contributor.authorBanjac Maja-
dc.contributor.authorKalenjuk Bojana-
dc.contributor.authorStanković Aleksandar-
dc.date.accessioned2020-12-13T14:29:40Z-
dc.date.available2020-12-13T14:29:40Z-
dc.date.issued2019-
dc.identifier.isbn978-961-6915-05-2-
dc.identifier.urihttps://open.uns.ac.rs/handle/123456789/20211-
dc.language.isoen-
dc.relation.ispartofTRENDS AND CHALLENGES IN FOOD TECHNOLOGY, NUTRITION, HOSPITALITY, TOURISM, EDUCATION AND TRAINING, International professional conference Trends & Challenges in food technology, nutrition, hospitality, tourism, education and training, Ljubljana, Slovenija, 2019, 23. - 24. oktober 2019.en
dc.sourceCRIS UNS-
dc.source.urihttp://cris.uns.ac.rs-
dc.titleWaste cooking oil in sustainable hospitality. Case study: Novi Saden
dc.typeConference Paperen
dc.identifier.urlhttps://www.cris.uns.ac.rs/record.jsf?recordId=113515&source=BEOPEN&language=enen
dc.relation.lastpage586-
dc.relation.firstpage579-
dc.identifier.externalcrisreference(BISIS)113515-
item.grantfulltextnone-
item.fulltextNo Fulltext-
crisitem.author.deptDepartman za geografiju, turizam i hotelijerstvo-
crisitem.author.deptDepartman za geografiju, turizam i hotelijerstvo-
crisitem.author.deptDepartman za geografiju, turizam i hotelijerstvo-
crisitem.author.parentorgPrirodno-matematički fakultet-
crisitem.author.parentorgPrirodno-matematički fakultet-
crisitem.author.parentorgPrirodno-matematički fakultet-
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