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 14 July 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 July 14] 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