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
Galić, L. (2017). Odabir najboljih kombinacija bijelih vina i čokolada primjenom senzorske analize (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:001042
Galić, Lucija. "Odabir najboljih kombinacija bijelih vina i čokolada primjenom senzorske analize." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:001042
Galić, Lucija. "Odabir najboljih kombinacija bijelih vina i čokolada primjenom senzorske analize." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:001042
Galić, L. (2017). 'Odabir najboljih kombinacija bijelih vina i čokolada primjenom senzorske analize', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:001042
Galić L. Odabir najboljih kombinacija bijelih vina i čokolada primjenom senzorske analize [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:001042
L. Galić, "Odabir najboljih kombinacija bijelih vina i čokolada primjenom senzorske analize", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:001042