University of Zagreb Faculty of Food Technology and Biotechnology Department of Process Engineering Laboratory for Measurement, Regulation and Automatisation
Cite this document
Pezelj, M. (2004). Utjecaj stupnja izmješanosti na kvalitetu kruha (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:928245
Pezelj, Marina. "Utjecaj stupnja izmješanosti na kvalitetu kruha." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2004. https://urn.nsk.hr/urn:nbn:hr:159:928245
Pezelj, Marina. "Utjecaj stupnja izmješanosti na kvalitetu kruha." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2004. https://urn.nsk.hr/urn:nbn:hr:159:928245
Pezelj, M. (2004). 'Utjecaj stupnja izmješanosti na kvalitetu kruha', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:928245
Pezelj M. Utjecaj stupnja izmješanosti na kvalitetu kruha [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2004 [cited 2024 September 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:928245
M. Pezelj, "Utjecaj stupnja izmješanosti na kvalitetu kruha", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2004. Available at: https://urn.nsk.hr/urn:nbn:hr:159:928245