master's thesis
Influence of three months of storage on the content of polyphenols and the rheological properties of chocolate liqueurs

Helena Drmić (2012)
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...

Drmić, H. (2012). Utjecaj tromjesečnog odležavanja na polifenolni sastav i reološka svojstva čokoladnih likera (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:130372

Drmić, Helena. "Utjecaj tromjesečnog odležavanja na polifenolni sastav i reološka svojstva čokoladnih likera." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:130372

Drmić, Helena. "Utjecaj tromjesečnog odležavanja na polifenolni sastav i reološka svojstva čokoladnih likera." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:130372

Drmić, H. (2012). 'Utjecaj tromjesečnog odležavanja na polifenolni sastav i reološka svojstva čokoladnih likera', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 March 2019, https://urn.nsk.hr/urn:nbn:hr:159:130372

Drmić H. Utjecaj tromjesečnog odležavanja na polifenolni sastav i reološka svojstva čokoladnih likera [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2019 March 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:130372

H. Drmić, "Utjecaj tromjesečnog odležavanja na polifenolni sastav i reološka svojstva čokoladnih likera", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:130372