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undergraduate thesis
Reološka svojstva čokolade

Ister, Ana-Marija
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Cite this document

Ister, A. M. (2008). Reološka svojstva čokolade (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:839736

Ister, Ana Marija. "Reološka svojstva čokolade." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2008. https://urn.nsk.hr/urn:nbn:hr:109:839736

Ister, Ana Marija. "Reološka svojstva čokolade." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2008. https://urn.nsk.hr/urn:nbn:hr:109:839736

Ister, A. M. (2008). 'Reološka svojstva čokolade', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 14 June 2024, https://urn.nsk.hr/urn:nbn:hr:109:839736

Ister AM. Reološka svojstva čokolade [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2008 [cited 2024 June 14] Available at: https://urn.nsk.hr/urn:nbn:hr:109:839736

A. M. Ister, "Reološka svojstva čokolade", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2008. Available at: https://urn.nsk.hr/urn:nbn:hr:109:839736

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