Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY Department of Food Technologies Sub-department of Cereal Technology
Cite this document
Markuš (udano Keser), M. (2016). Utjecaj dodatka jabučnog tropa na kvalitativne parametre kruha tijekom pečenja (Professional thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:949244
Markuš (udano Keser), Mirela. "Utjecaj dodatka jabučnog tropa na kvalitativne parametre kruha tijekom pečenja." Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:949244
Markuš (udano Keser), Mirela. "Utjecaj dodatka jabučnog tropa na kvalitativne parametre kruha tijekom pečenja." Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:949244
Markuš (udano Keser), M. (2016). 'Utjecaj dodatka jabučnog tropa na kvalitativne parametre kruha tijekom pečenja', Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 17 May 2022, https://urn.nsk.hr/urn:nbn:hr:109:949244
Markuš (udano Keser) M. Utjecaj dodatka jabučnog tropa na kvalitativne parametre kruha tijekom pečenja [Professional thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2022 May 17] Available at: https://urn.nsk.hr/urn:nbn:hr:109:949244
M. Markuš (udano Keser), "Utjecaj dodatka jabučnog tropa na kvalitativne parametre kruha tijekom pečenja", Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:949244