master's thesis
Utjecaj dodatka kore mandarine na svojstva kakaovih krem-proizvoda

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

Cite this document

Tisai, P. (2023). Utjecaj dodatka kore mandarine na svojstva kakaovih krem-proizvoda (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:826731

Tisai, Patricija. "Utjecaj dodatka kore mandarine na svojstva kakaovih krem-proizvoda." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:826731

Tisai, Patricija. "Utjecaj dodatka kore mandarine na svojstva kakaovih krem-proizvoda." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:826731

Tisai, P. (2023). 'Utjecaj dodatka kore mandarine na svojstva kakaovih krem-proizvoda', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 08 July 2024, https://urn.nsk.hr/urn:nbn:hr:109:826731

Tisai P. Utjecaj dodatka kore mandarine na svojstva kakaovih krem-proizvoda [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2024 July 08] Available at: https://urn.nsk.hr/urn:nbn:hr:109:826731

P. Tisai, "Utjecaj dodatka kore mandarine na svojstva kakaovih krem-proizvoda", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:826731

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