master's thesis
Tempering of dark and milk chocolate

Gordana Hlupić (2006)
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). 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 18 August 2019, 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 2019 August 18] 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