doctoral thesis
The impact of protein essay of wild growing mushrooms from Croatia on umami taste intensity

Ana Ranogajec (2011)
University of Zagreb
Faculty of Food Technology and Biotechnology
Cite this document...

Ranogajec, A. (2011). Utjecaj sastava proteina samoniklih gljiva hrvatske na intenzitet umami okusa (Doctoral thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:154430

Ranogajec, Ana. "Utjecaj sastava proteina samoniklih gljiva hrvatske na intenzitet umami okusa." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:154430

Ranogajec, Ana. "Utjecaj sastava proteina samoniklih gljiva hrvatske na intenzitet umami okusa." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:154430

Ranogajec, A. (2011). 'Utjecaj sastava proteina samoniklih gljiva hrvatske na intenzitet umami okusa', Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:154430

Ranogajec A. Utjecaj sastava proteina samoniklih gljiva hrvatske na intenzitet umami okusa [Doctoral thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2019 August 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:154430

A. Ranogajec, "Utjecaj sastava proteina samoniklih gljiva hrvatske na intenzitet umami okusa", Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:154430