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
Milenković, T. (2011). Funkcionalna svojstva čokolada obogaćenih suhim voćem (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:167394
Milenković, Tomislav. "Funkcionalna svojstva čokolada obogaćenih suhim voćem." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:167394
Milenković, Tomislav. "Funkcionalna svojstva čokolada obogaćenih suhim voćem." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:167394
Milenković, T. (2011). 'Funkcionalna svojstva čokolada obogaćenih suhim voćem', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:167394
Milenković T. Funkcionalna svojstva čokolada obogaćenih suhim voćem [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:167394
T. Milenković, "Funkcionalna svojstva čokolada obogaćenih suhim voćem", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:167394