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
Španić, I. (2014). Utjecaj uvjeta pripreme na senzorska svojstva zelenog čaja (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:428071
Španić, Ivana. "Utjecaj uvjeta pripreme na senzorska svojstva zelenog čaja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:428071
Španić, Ivana. "Utjecaj uvjeta pripreme na senzorska svojstva zelenog čaja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:428071
Španić, I. (2014). 'Utjecaj uvjeta pripreme na senzorska svojstva zelenog čaja', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:428071
Španić I. Utjecaj uvjeta pripreme na senzorska svojstva zelenog čaja [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 September 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:428071
I. Španić, "Utjecaj uvjeta pripreme na senzorska svojstva zelenog čaja", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:428071