master's thesis
Selecting the best pairs of wine and chocolate by application of sensory tests

Tomislav Martinović (2017)
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...

Martinović, T. (2017). Odabir najboljih parova vina i čokolade primjenom senzorskih testova (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:147579

Martinović, Tomislav. "Odabir najboljih parova vina i čokolade primjenom senzorskih testova." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:147579

Martinović, Tomislav. "Odabir najboljih parova vina i čokolade primjenom senzorskih testova." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:147579

Martinović, T. (2017). 'Odabir najboljih parova vina i čokolade primjenom senzorskih testova', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:147579

Martinović T. Odabir najboljih parova vina i čokolade primjenom senzorskih testova [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2019 August 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:147579

T. Martinović, "Odabir najboljih parova vina i čokolade primjenom senzorskih testova", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:147579