master's thesis
Utjecaj ekstrakta tropa grožđa sorte Cabernet Sauvignon na kvalitetu čajnog peciva

Vidakušić, Valentin
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology

Cite this document

Vidakušić, V. (2021). Utjecaj ekstrakta tropa grožđa sorte Cabernet Sauvignon na kvalitetu čajnog peciva (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:374772

Vidakušić, Valentin. "Utjecaj ekstrakta tropa grožđa sorte Cabernet Sauvignon na kvalitetu čajnog peciva." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:374772

Vidakušić, Valentin. "Utjecaj ekstrakta tropa grožđa sorte Cabernet Sauvignon na kvalitetu čajnog peciva." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:374772

Vidakušić, V. (2021). 'Utjecaj ekstrakta tropa grožđa sorte Cabernet Sauvignon na kvalitetu čajnog peciva', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 16 September 2022, https://urn.nsk.hr/urn:nbn:hr:109:374772

Vidakušić V. Utjecaj ekstrakta tropa grožđa sorte Cabernet Sauvignon na kvalitetu čajnog peciva [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2022 September 16] Available at: https://urn.nsk.hr/urn:nbn:hr:109:374772

V. Vidakušić, "Utjecaj ekstrakta tropa grožđa sorte Cabernet Sauvignon na kvalitetu čajnog peciva", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:374772

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