Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY Department of Food Technologies Sub-department of Carbohydrates Technology
Cite this document
Botunac, M. (2021). Utjecaj dodatka kokosove i palmine masti na svojstva krem-namaza bez šećera (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:237512
Botunac, Marija. "Utjecaj dodatka kokosove i palmine masti na svojstva krem-namaza bez šećera." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:237512
Botunac, Marija. "Utjecaj dodatka kokosove i palmine masti na svojstva krem-namaza bez šećera." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:237512
Botunac, M. (2021). 'Utjecaj dodatka kokosove i palmine masti na svojstva krem-namaza bez šećera', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 12 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:237512
Botunac M. Utjecaj dodatka kokosove i palmine masti na svojstva krem-namaza bez šećera [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2024 December 12] Available at: https://urn.nsk.hr/urn:nbn:hr:109:237512
M. Botunac, "Utjecaj dodatka kokosove i palmine masti na svojstva krem-namaza bez šećera", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:237512