Scientific paper - Original scientific paper
Cocoa Shell as an Innovative Ingredient in Chocolate with a Strong Alcoholic Filling
Croatian journal of food science and technology, 14 (2022), 2; 182-193. https://doi.org/10.17508/CJFST.2022.14.2.03


Cite this document

Trgovac, M., Barišić, V., Flanjak, I., Jozinović, A., Miličević, B., Babić, J. ... Ačkar, Đ. (2022). Cocoa Shell as an Innovative Ingredient in Chocolate with a Strong Alcoholic Filling. Croatian journal of food science and technology, 14. (2), 182-193. doi: 10.17508/CJFST.2022.14.2.03

Trgovac, Mirela, et al. "Cocoa Shell as an Innovative Ingredient in Chocolate with a Strong Alcoholic Filling." Croatian journal of food science and technology, vol. 14, no. 2, 2022, pp. 182-193. https://doi.org/10.17508/CJFST.2022.14.2.03

Trgovac, Mirela, Veronika Barišić, Ivana Flanjak, Antun Jozinović, Borislav Miličević, Jurislav Babić, Drago Šubarić and Đurđica Ačkar. "Cocoa Shell as an Innovative Ingredient in Chocolate with a Strong Alcoholic Filling." Croatian journal of food science and technology 14, no. 2 (2022): 182-193. https://doi.org/10.17508/CJFST.2022.14.2.03

Trgovac, M., et al. (2022) 'Cocoa Shell as an Innovative Ingredient in Chocolate with a Strong Alcoholic Filling', Croatian journal of food science and technology, 14(2), pp. 182-193. doi: 10.17508/CJFST.2022.14.2.03

Trgovac M, Barišić V, Flanjak I, Jozinović A, Miličević B, Babić J, and sur.. Cocoa Shell as an Innovative Ingredient in Chocolate with a Strong Alcoholic Filling. Croatian journal of food science and technology [Internet]. 2022 December 15 [cited 2024 June 14];14(2):182-193. doi: 10.17508/CJFST.2022.14.2.03

M. Trgovac, et al., "Cocoa Shell as an Innovative Ingredient in Chocolate with a Strong Alcoholic Filling", Croatian journal of food science and technology, vol. 14, no. 2, pp. 182-193, December 2022. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:109:845903. [Accessed: 14 June 2024]

Please login to the repository to save this object to your list.