undergraduate thesis
Odabir najboljih kombinacija bijelih vina i čokolada primjenom senzorske analize

Galić, Lucija
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

Galić, L. (2017). Odabir najboljih kombinacija bijelih vina i čokolada primjenom senzorske analize (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:001042

Galić, Lucija. "Odabir najboljih kombinacija bijelih vina i čokolada primjenom senzorske analize." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:001042

Galić, Lucija. "Odabir najboljih kombinacija bijelih vina i čokolada primjenom senzorske analize." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:001042

Galić, L. (2017). 'Odabir najboljih kombinacija bijelih vina i čokolada primjenom senzorske analize', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 April 2025, https://urn.nsk.hr/urn:nbn:hr:159:001042

Galić L. Odabir najboljih kombinacija bijelih vina i čokolada primjenom senzorske analize [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2025 April 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:001042

L. Galić, "Odabir najboljih kombinacija bijelih vina i čokolada primjenom senzorske analize", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:001042

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