master's thesis
Stability of food dyes in confectionary industry

Goran Čokor (2005)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Cite this document...

Čokor, G. (2005). Stabilnost prehrambenih boja u konditorskoj industriji (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:410157

Čokor, Goran. "Stabilnost prehrambenih boja u konditorskoj industriji." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2005. https://urn.nsk.hr/urn:nbn:hr:159:410157

Čokor, Goran. "Stabilnost prehrambenih boja u konditorskoj industriji." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2005. https://urn.nsk.hr/urn:nbn:hr:159:410157

Čokor, G. (2005). 'Stabilnost prehrambenih boja u konditorskoj industriji', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:410157

Čokor G. Stabilnost prehrambenih boja u konditorskoj industriji [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2005 [cited 2019 August 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:410157

G. Čokor, "Stabilnost prehrambenih boja u konditorskoj industriji", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2005. Available at: https://urn.nsk.hr/urn:nbn:hr:159:410157