undergraduate thesis
Određivanje kemijskog sastava bezglutenskog kruha povećane nutritivne vrijednosti

Turk, Martina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

Cite this document

Turk, M. (2016). Određivanje kemijskog sastava bezglutenskog kruha povećane nutritivne vrijednosti (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:967986

Turk, Martina. "Određivanje kemijskog sastava bezglutenskog kruha povećane nutritivne vrijednosti." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:967986

Turk, Martina. "Određivanje kemijskog sastava bezglutenskog kruha povećane nutritivne vrijednosti." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:967986

Turk, M. (2016). 'Određivanje kemijskog sastava bezglutenskog kruha povećane nutritivne vrijednosti', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 28 March 2024, https://urn.nsk.hr/urn:nbn:hr:159:967986

Turk M. Određivanje kemijskog sastava bezglutenskog kruha povećane nutritivne vrijednosti [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 March 28] Available at: https://urn.nsk.hr/urn:nbn:hr:159:967986

M. Turk, "Određivanje kemijskog sastava bezglutenskog kruha povećane nutritivne vrijednosti", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:967986

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