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master's thesis
Temperiranje crne i mliječne čokoladne mase

Hlupić, Gordana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products

Cite this document

Hlupić, G. (2006). Temperiranje crne i mliječne čokoladne mase (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:180226

Hlupić, Gordana. "Temperiranje crne i mliječne čokoladne mase." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2006. https://urn.nsk.hr/urn:nbn:hr:159:180226

Hlupić, Gordana. "Temperiranje crne i mliječne čokoladne mase." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2006. https://urn.nsk.hr/urn:nbn:hr:159:180226

Hlupić, G. (2006). 'Temperiranje crne i mliječne čokoladne mase', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 March 2024, https://urn.nsk.hr/urn:nbn:hr:159:180226

Hlupić G. Temperiranje crne i mliječne čokoladne mase [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2006 [cited 2024 March 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:180226

G. Hlupić, "Temperiranje crne i mliječne čokoladne mase", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2006. Available at: https://urn.nsk.hr/urn:nbn:hr:159:180226

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