professional thesis
Utjecaj dodatka jabučnog tropa na kvalitativne parametre kruha tijekom pečenja

Markuš (udano Keser), Mirela (2016)
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 09 July 2020, 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 2020 July 09] 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

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