Please use this identifier to cite or link to this item: https://open.uns.ac.rs/handle/123456789/30328
DC FieldValueLanguage
dc.contributor.authorŠkrinjar Marija-
dc.contributor.authorTešanović Dragan-
dc.contributor.authorKalenjuk Bojana-
dc.date.accessioned2020-12-14T18:13:04Z-
dc.date.available2020-12-14T18:13:04Z-
dc.date.issued2010-
dc.identifier.urihttps://open.uns.ac.rs/handle/123456789/30328-
dc.language.isoen-
dc.relation.ispartofThe Second International Scientific Expert Conference, Quality and innovation in tourism and catering, The Second International Scientific Expert Conference, Quality and innovation in tourism and catering, Bled, Slovenia, 2010, 11.02.-12.02., No 2en
dc.sourceCRIS UNS-
dc.source.urihttp://cris.uns.ac.rs-
dc.titleRecognized Serbian gastro productsen
dc.typeConference Paperen
dc.identifier.urlhttps://www.cris.uns.ac.rs/record.jsf?recordId=92008&source=BEOPEN&language=enen
dc.relation.lastpage484-
dc.relation.firstpage475-
dc.identifier.externalcrisreference(BISIS)92008-
item.grantfulltextnone-
item.fulltextNo Fulltext-
crisitem.author.deptPrirodno-matematički fakultet, Departman za geografiju, turizam i hotelijerstvo-
crisitem.author.deptPrirodno-matematički fakultet, Departman za geografiju, turizam i hotelijerstvo-
crisitem.author.parentorgPrirodno-matematički fakultet-
crisitem.author.parentorgPrirodno-matematički fakultet-
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