University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Technology of Milk and Milk Products
Cite this document
Komljenović, A. (2019). Utjecaj toplinske obrade na mlijeko magarice (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:137845
Komljenović, Antea. "Utjecaj toplinske obrade na mlijeko magarice." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:137845
Komljenović, Antea. "Utjecaj toplinske obrade na mlijeko magarice." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:137845
Komljenović, A. (2019). 'Utjecaj toplinske obrade na mlijeko magarice', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 05 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:137845
Komljenović A. Utjecaj toplinske obrade na mlijeko magarice [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 October 05] Available at: https://urn.nsk.hr/urn:nbn:hr:159:137845
A. Komljenović, "Utjecaj toplinske obrade na mlijeko magarice", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:137845