Please use this identifier to cite or link to this item: https://open.uns.ac.rs/handle/123456789/31546
DC FieldValueLanguage
dc.contributor.authorŽivković Miloš-
dc.contributor.authorBanjac Maja-
dc.contributor.authorKalenjuk Bojana-
dc.contributor.authorGagić S.-
dc.date.accessioned2020-12-14T20:13:41Z-
dc.date.available2020-12-14T20:13:41Z-
dc.date.issued2015-
dc.identifier.urihttps://open.uns.ac.rs/handle/123456789/31546-
dc.language.isoen-
dc.relation.ispartofContemporary Trends in Tourism and Hospitality – CTTH 2015, Rebranding Serbia – Contemporary Trends in Event and Creative Industry, Contemporary Trends in Tourism and Hospitality – CTTH 2015, Rebranding Serbia – Contemporary Trends in Event and Creative Industry, 2015en
dc.sourceCRIS UNS-
dc.source.urihttp://cris.uns.ac.rs-
dc.titlePractical use of sous vide method of heath tretment in catering industryen
dc.typeConference Paperen
dc.identifier.urlhttps://www.cris.uns.ac.rs/record.jsf?recordId=97651&source=BEOPEN&language=enen
dc.relation.lastpage51-
dc.identifier.externalcrisreference(BISIS)97651-
item.fulltextNo Fulltext-
item.grantfulltextnone-
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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