prikaz prve stranice dokumenta Tempiranje čokoladnih masa
Access restricted to students and staff of home institution
master's thesis
Tempiranje čokoladnih masa

Klofutar, Margareta
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

Please login to the repository to save this object to your list.