University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Cereal Chemistry and Technology
Cite this document
Radoš, K. (2017). Utjecaj dodatka prekursora na spojeve arome bezglutenskog kruha (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:539748
Radoš, Kristina. "Utjecaj dodatka prekursora na spojeve arome bezglutenskog kruha." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:539748
Radoš, Kristina. "Utjecaj dodatka prekursora na spojeve arome bezglutenskog kruha." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:539748
Radoš, K. (2017). 'Utjecaj dodatka prekursora na spojeve arome bezglutenskog kruha', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:539748
Radoš K. Utjecaj dodatka prekursora na spojeve arome bezglutenskog kruha [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 September 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:539748
K. Radoš, "Utjecaj dodatka prekursora na spojeve arome bezglutenskog kruha", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:539748