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
Mučan, N. (2011). Utjecaj dodatka probiotika na polifenolni sastav čokolada (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:301150
Mučan, Nikolina. "Utjecaj dodatka probiotika na polifenolni sastav čokolada." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:301150
Mučan, Nikolina. "Utjecaj dodatka probiotika na polifenolni sastav čokolada." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:301150
Mučan, N. (2011). 'Utjecaj dodatka probiotika na polifenolni sastav čokolada', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 12 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:301150
Mučan N. Utjecaj dodatka probiotika na polifenolni sastav čokolada [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 July 12] Available at: https://urn.nsk.hr/urn:nbn:hr:159:301150
N. Mučan, "Utjecaj dodatka probiotika na polifenolni sastav čokolada", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:301150