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
Dora, M. (2011). Antioksidacijska svojstva čokolada obogaćenih probioticima (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:205452
Dora, Mirna. "Antioksidacijska svojstva čokolada obogaćenih probioticima." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:205452
Dora, Mirna. "Antioksidacijska svojstva čokolada obogaćenih probioticima." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:205452
Dora, M. (2011). 'Antioksidacijska svojstva čokolada obogaćenih probioticima', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 15 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:205452
Dora M. Antioksidacijska svojstva čokolada obogaćenih probioticima [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 October 15] Available at: https://urn.nsk.hr/urn:nbn:hr:159:205452
M. Dora, "Antioksidacijska svojstva čokolada obogaćenih probioticima", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:205452