University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Oil and Fat Technology
Cite this document
Mojzeš, T. (2013). Odabir mješavina masti za proizvodnju "0-trans" margarina (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:819250
Mojzeš, Tamara. "Odabir mješavina masti za proizvodnju "0-trans" margarina." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:819250
Mojzeš, Tamara. "Odabir mješavina masti za proizvodnju "0-trans" margarina." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:819250
Mojzeš, T. (2013). 'Odabir mješavina masti za proizvodnju "0-trans" margarina', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:819250
Mojzeš T. Odabir mješavina masti za proizvodnju "0-trans" margarina [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:819250
T. Mojzeš, "Odabir mješavina masti za proizvodnju "0-trans" margarina", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:819250