master's thesis
Investigation of homogeneity quality for three component mixture made for special bread type

Dalibor Lucić (2005)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Process Engineering
Laboratory for Measurement, Regulation and Automatisation
Cite this document...

Lucić, D. (2005). Ispitivanje homogenosti trokomponentne smjese korištene za pripremu specijalne vrste kruha (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:169071

Lucić, Dalibor. "Ispitivanje homogenosti trokomponentne smjese korištene za pripremu specijalne vrste kruha." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2005. https://urn.nsk.hr/urn:nbn:hr:159:169071

Lucić, Dalibor. "Ispitivanje homogenosti trokomponentne smjese korištene za pripremu specijalne vrste kruha." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2005. https://urn.nsk.hr/urn:nbn:hr:159:169071

Lucić, D. (2005). 'Ispitivanje homogenosti trokomponentne smjese korištene za pripremu specijalne vrste kruha', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:169071

Lucić D. Ispitivanje homogenosti trokomponentne smjese korištene za pripremu specijalne vrste kruha [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2005 [cited 2019 August 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:169071

D. Lucić, "Ispitivanje homogenosti trokomponentne smjese korištene za pripremu specijalne vrste kruha", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2005. Available at: https://urn.nsk.hr/urn:nbn:hr:159:169071