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
Klofutar, M. (2004). Tempiranje čokoladnih masa (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:533164
Klofutar, Margareta. "Tempiranje čokoladnih masa." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2004. https://urn.nsk.hr/urn:nbn:hr:159:533164
Klofutar, Margareta. "Tempiranje čokoladnih masa." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2004. https://urn.nsk.hr/urn:nbn:hr:159:533164
Klofutar, M. (2004). 'Tempiranje čokoladnih masa', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 March 2024, https://urn.nsk.hr/urn:nbn:hr:159:533164
Klofutar M. Tempiranje čokoladnih masa [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2004 [cited 2024 March 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:533164
M. Klofutar, "Tempiranje čokoladnih masa", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2004. Available at: https://urn.nsk.hr/urn:nbn:hr:159:533164