University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering
Cite this document
Balić, E. (2015). Utjecaj uvjeta smrzavanja kiselog tijesta na preživljavanje starter kultura (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:993588
Balić, Ema. "Utjecaj uvjeta smrzavanja kiselog tijesta na preživljavanje starter kultura." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:993588
Balić, Ema. "Utjecaj uvjeta smrzavanja kiselog tijesta na preživljavanje starter kultura." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:993588
Balić, E. (2015). 'Utjecaj uvjeta smrzavanja kiselog tijesta na preživljavanje starter kultura', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 March 2024, https://urn.nsk.hr/urn:nbn:hr:159:993588
Balić E. Utjecaj uvjeta smrzavanja kiselog tijesta na preživljavanje starter kultura [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 March 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:993588
E. Balić, "Utjecaj uvjeta smrzavanja kiselog tijesta na preživljavanje starter kultura", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:993588