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
Belšak, S. (2005). Utjecaj destiliranih monoglicerida masnih kiselina i lecitina na strukturu i okus voćnih karamela (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:916589
Belšak, Sanja. "Utjecaj destiliranih monoglicerida masnih kiselina i lecitina na strukturu i okus voćnih karamela." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2005. https://urn.nsk.hr/urn:nbn:hr:159:916589
Belšak, Sanja. "Utjecaj destiliranih monoglicerida masnih kiselina i lecitina na strukturu i okus voćnih karamela." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2005. https://urn.nsk.hr/urn:nbn:hr:159:916589
Belšak, S. (2005). 'Utjecaj destiliranih monoglicerida masnih kiselina i lecitina na strukturu i okus voćnih karamela', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 13 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:916589
Belšak S. Utjecaj destiliranih monoglicerida masnih kiselina i lecitina na strukturu i okus voćnih karamela [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2005 [cited 2024 July 13] Available at: https://urn.nsk.hr/urn:nbn:hr:159:916589
S. Belšak, "Utjecaj destiliranih monoglicerida masnih kiselina i lecitina na strukturu i okus voćnih karamela", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2005. Available at: https://urn.nsk.hr/urn:nbn:hr:159:916589