undergraduate thesis
Sensory evaluation of honey that are not prone to crystallization

Sara Mikac (2016)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control
Cite this document...

Mikac, S. (2016). Senzorska procjena meda koji nisu skloni kristalizaciji (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:477060

Mikac, Sara. "Senzorska procjena meda koji nisu skloni kristalizaciji." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:477060

Mikac, Sara. "Senzorska procjena meda koji nisu skloni kristalizaciji." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:477060

Mikac, S. (2016). 'Senzorska procjena meda koji nisu skloni kristalizaciji', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 July 2019, https://urn.nsk.hr/urn:nbn:hr:159:477060

Mikac S. Senzorska procjena meda koji nisu skloni kristalizaciji [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2019 July 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:477060

S. Mikac, "Senzorska procjena meda koji nisu skloni kristalizaciji", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:477060