master's thesis
Optimal conditions for fermentation of frozen bakery products

Ivona Hlapčić (2009)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Cereal Chemistry and Technology
Cite this document...

Hlapčić, I. (2009). Optimalni uvjeti fermentacije smrznutih proizvoda (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:094514

Hlapčić, Ivona. "Optimalni uvjeti fermentacije smrznutih proizvoda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2009. https://urn.nsk.hr/urn:nbn:hr:159:094514

Hlapčić, Ivona. "Optimalni uvjeti fermentacije smrznutih proizvoda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2009. https://urn.nsk.hr/urn:nbn:hr:159:094514

Hlapčić, I. (2009). 'Optimalni uvjeti fermentacije smrznutih proizvoda', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:094514

Hlapčić I. Optimalni uvjeti fermentacije smrznutih proizvoda [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2009 [cited 2019 August 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:094514

I. Hlapčić, "Optimalni uvjeti fermentacije smrznutih proizvoda", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:159:094514