master's thesis
Browning of Mozzarella during the baking

Ivana Mišić (2016)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology
Cite this document

Mišić, I. (2016). Promjena boje Mozzarelle tijekom pečenja (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:781262

Mišić, Ivana. "Promjena boje Mozzarelle tijekom pečenja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:781262

Mišić, Ivana. "Promjena boje Mozzarelle tijekom pečenja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:781262

Mišić, I. (2016). 'Promjena boje Mozzarelle tijekom pečenja', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 September 2019, https://urn.nsk.hr/urn:nbn:hr:109:781262

Mišić I. Promjena boje Mozzarelle tijekom pečenja [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2019 September 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:781262

I. Mišić, "Promjena boje Mozzarelle tijekom pečenja", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:781262