University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Technology of Milk and Milk Products
Cite this document
Božičević, N. (2012). Usporedba metoda određivanja udjela suhe tvari u toplinski obrađenom mlijeku (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:172269
Božičević, Nikolina. "Usporedba metoda određivanja udjela suhe tvari u toplinski obrađenom mlijeku." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:172269
Božičević, Nikolina. "Usporedba metoda određivanja udjela suhe tvari u toplinski obrađenom mlijeku." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:172269
Božičević, N. (2012). 'Usporedba metoda određivanja udjela suhe tvari u toplinski obrađenom mlijeku', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 26 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:172269
Božičević N. Usporedba metoda određivanja udjela suhe tvari u toplinski obrađenom mlijeku [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 April 26] Available at: https://urn.nsk.hr/urn:nbn:hr:159:172269
N. Božičević, "Usporedba metoda određivanja udjela suhe tvari u toplinski obrađenom mlijeku", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:172269