master's thesis
Utjecaj dodatka kakao maslac ekvivalenata na svojstva tamne i mliječne čokolade

Ivana Anić (2019)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology
Cite this document

Anić, I. (2019). Utjecaj dodatka kakao maslac ekvivalenata na svojstva tamne i mliječne čokolade (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:248870

Anić, Ivana. "Utjecaj dodatka kakao maslac ekvivalenata 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:109:248870

Anić, Ivana. "Utjecaj dodatka kakao maslac ekvivalenata 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:109:248870

Anić, I. (2019). 'Utjecaj dodatka kakao maslac ekvivalenata na svojstva tamne i mliječne čokolade', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 03 April 2020, https://urn.nsk.hr/urn:nbn:hr:109:248870

Anić I. Utjecaj dodatka kakao maslac ekvivalenata na svojstva tamne i mliječne čokolade [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2020 April 03] Available at: https://urn.nsk.hr/urn:nbn:hr:109:248870

I. Anić, "Utjecaj dodatka kakao maslac ekvivalenata 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:109:248870

Islandora Bookmark - Please login to use this feature