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
Hasanicevic, I. (2009). Utjecaj stupnja prženja na udjel kafeina u kavi (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:284097
Hasanicevic, Ilda. "Utjecaj stupnja prženja na udjel kafeina u kavi." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2009. https://urn.nsk.hr/urn:nbn:hr:159:284097
Hasanicevic, Ilda. "Utjecaj stupnja prženja na udjel kafeina u kavi." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2009. https://urn.nsk.hr/urn:nbn:hr:159:284097
Hasanicevic, I. (2009). 'Utjecaj stupnja prženja na udjel kafeina u kavi', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:284097
Hasanicevic I. Utjecaj stupnja prženja na udjel kafeina u kavi [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2009 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:284097
I. Hasanicevic, "Utjecaj stupnja prženja na udjel kafeina u kavi", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:159:284097