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master's thesis
Utjecaj uvjeta smrzavanja tijesta na kvalitetu kruha

Tomac, Don
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Cereal Chemistry and Technology

Cite this document

Tomac, D. (2015). Utjecaj uvjeta smrzavanja tijesta 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:159:330810

Tomac, Don. "Utjecaj uvjeta smrzavanja tijesta na kvalitetu kruha." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:330810

Tomac, Don. "Utjecaj uvjeta smrzavanja tijesta na kvalitetu kruha." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:330810

Tomac, D. (2015). 'Utjecaj uvjeta smrzavanja tijesta na kvalitetu kruha', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 28 March 2024, https://urn.nsk.hr/urn:nbn:hr:159:330810

Tomac D. Utjecaj uvjeta smrzavanja tijesta na kvalitetu kruha [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 March 28] Available at: https://urn.nsk.hr/urn:nbn:hr:159:330810

D. Tomac, "Utjecaj uvjeta smrzavanja tijesta na kvalitetu kruha", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:330810

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