master's thesis
Utjecaj različitih emulgatora na svojstva tamne i mliječne čokolade

Jurašinović, Marijana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Cite this document

Jurašinović, M. (2019). Utjecaj različitih emulgatora na svojstva tamne i mliječne čokolade (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:413679

Jurašinović, Marijana. "Utjecaj različitih emulgatora na svojstva tamne i mliječne čokolade." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:413679

Jurašinović, Marijana. "Utjecaj različitih emulgatora na svojstva tamne i mliječne čokolade." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:413679

Jurašinović, M. (2019). 'Utjecaj različitih emulgatora na svojstva tamne i mliječne čokolade', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 October 2021, https://urn.nsk.hr/urn:nbn:hr:109:413679

Jurašinović M. Utjecaj različitih emulgatora na svojstva tamne i mliječne čokolade [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2021 October 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:413679

M. Jurašinović, "Utjecaj različitih emulgatora na svojstva tamne i mliječne čokolade", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:413679

Islandora Bookmark - Please login to use this feature