master's thesis
Application of electronic tongue in sensory properties evaluation of conventional and gluten - free flour

Petra Šaler (2010)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control
Cite this document...

Šaler, P. (2010). Primjena elektronskog jezika u senzorskoj procjeni uzoraka bezglutenskog brašna te brašna kojima nije odstranjen gluten (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:208368

Šaler, Petra. "Primjena elektronskog jezika u senzorskoj procjeni uzoraka bezglutenskog brašna te brašna kojima nije odstranjen gluten." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:208368

Šaler, Petra. "Primjena elektronskog jezika u senzorskoj procjeni uzoraka bezglutenskog brašna te brašna kojima nije odstranjen gluten." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:208368

Šaler, P. (2010). 'Primjena elektronskog jezika u senzorskoj procjeni uzoraka bezglutenskog brašna te brašna kojima nije odstranjen gluten', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:208368

Šaler P. Primjena elektronskog jezika u senzorskoj procjeni uzoraka bezglutenskog brašna te brašna kojima nije odstranjen gluten [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2019 August 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:208368

P. Šaler, "Primjena elektronskog jezika u senzorskoj procjeni uzoraka bezglutenskog brašna te brašna kojima nije odstranjen gluten", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:208368