master's thesis
Stability and comparison of natural food colours and syntetic colours in hard candies

Mihaela Zlodi (2007)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Cite this document...

Zlodi, M. (2007). Stabilnost i usporedba prirodnih i umjetnih boja u tvrdim bombonima (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:796309

Zlodi, Mihaela. "Stabilnost i usporedba prirodnih i umjetnih boja u tvrdim bombonima." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:796309

Zlodi, Mihaela. "Stabilnost i usporedba prirodnih i umjetnih boja u tvrdim bombonima." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:796309

Zlodi, M. (2007). 'Stabilnost i usporedba prirodnih i umjetnih boja u tvrdim bombonima', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:796309

Zlodi M. Stabilnost i usporedba prirodnih i umjetnih boja u tvrdim bombonima [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2007 [cited 2019 August 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:796309

M. Zlodi, "Stabilnost i usporedba prirodnih i umjetnih boja u tvrdim bombonima", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2007. Available at: https://urn.nsk.hr/urn:nbn:hr:159:796309