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undergraduate thesis
Utjecaj vrste čokolade na polifenolni sastav čokoladnih likera

Bitunjac, Jelena
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products

Cite this document

Bitunjac, J. (2012). Utjecaj vrste čokolade na polifenolni sastav čokoladnih likera (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:856567

Bitunjac, Jelena. "Utjecaj vrste čokolade na polifenolni sastav čokoladnih likera." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:856567

Bitunjac, Jelena. "Utjecaj vrste čokolade na polifenolni sastav čokoladnih likera." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:856567

Bitunjac, J. (2012). 'Utjecaj vrste čokolade na polifenolni sastav čokoladnih likera', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 28 March 2024, https://urn.nsk.hr/urn:nbn:hr:159:856567

Bitunjac J. Utjecaj vrste čokolade na polifenolni sastav čokoladnih likera [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 March 28] Available at: https://urn.nsk.hr/urn:nbn:hr:159:856567

J. Bitunjac, "Utjecaj vrste čokolade na polifenolni sastav čokoladnih likera", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:856567

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