University of Zagreb Faculty of Food Technology and Biotechnology Department of Process Engineering Laboratory for Measurement, Regulation and Automatisation
Cite this document
Lucić, D. (2005). Ispitivanje homogenosti trokomponentne smjese korištene za pripremu specijalne vrste kruha (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:169071
Lucić, Dalibor. "Ispitivanje homogenosti trokomponentne smjese korištene za pripremu specijalne vrste kruha." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2005. https://urn.nsk.hr/urn:nbn:hr:159:169071
Lucić, Dalibor. "Ispitivanje homogenosti trokomponentne smjese korištene za pripremu specijalne vrste kruha." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2005. https://urn.nsk.hr/urn:nbn:hr:159:169071
Lucić, D. (2005). 'Ispitivanje homogenosti trokomponentne smjese korištene za pripremu specijalne vrste kruha', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 March 2024, https://urn.nsk.hr/urn:nbn:hr:159:169071
Lucić D. Ispitivanje homogenosti trokomponentne smjese korištene za pripremu specijalne vrste kruha [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2005 [cited 2024 March 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:169071
D. Lucić, "Ispitivanje homogenosti trokomponentne smjese korištene za pripremu specijalne vrste kruha", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2005. Available at: https://urn.nsk.hr/urn:nbn:hr:159:169071