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master's thesis
Utjecaj stupnja izmješanosti na kvalitetu kruha

Pezelj, Marina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Process Engineering
Laboratory for Measurement, Regulation and Automatisation

Cite this document

Pezelj, M. (2004). Utjecaj stupnja izmješanosti na kvalitetu kruha (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:928245

Pezelj, Marina. "Utjecaj stupnja izmješanosti na kvalitetu kruha." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2004. https://urn.nsk.hr/urn:nbn:hr:159:928245

Pezelj, Marina. "Utjecaj stupnja izmješanosti na kvalitetu kruha." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2004. https://urn.nsk.hr/urn:nbn:hr:159:928245

Pezelj, M. (2004). 'Utjecaj stupnja izmješanosti na kvalitetu kruha', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 March 2024, https://urn.nsk.hr/urn:nbn:hr:159:928245

Pezelj M. Utjecaj stupnja izmješanosti na kvalitetu kruha [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2004 [cited 2024 March 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:928245

M. Pezelj, "Utjecaj stupnja izmješanosti na kvalitetu kruha", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2004. Available at: https://urn.nsk.hr/urn:nbn:hr:159:928245

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