undergraduate thesis
Effect of various recipes on sensory characteristics of plum nectar

Sanela Kićanović (2010)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Cite this document...

Kićanović, S. (2010). Utjecaj recepture na senzorske značajke nektara od šljive (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:092979

Kićanović, Sanela. "Utjecaj recepture na senzorske značajke nektara od šljive." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:092979

Kićanović, Sanela. "Utjecaj recepture na senzorske značajke nektara od šljive." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:092979

Kićanović, S. (2010). 'Utjecaj recepture na senzorske značajke nektara od šljive', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:092979

Kićanović S. Utjecaj recepture na senzorske značajke nektara od šljive [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2019 August 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:092979

S. Kićanović, "Utjecaj recepture na senzorske značajke nektara od šljive", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:092979