undergraduate thesis
Ljuske kakaovog ploda i kakaovog zrna – sastav i primjena

Šturlan, Maja
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

Šturlan, M. (2021). Ljuske kakaovog ploda i kakaovog zrna – sastav i primjena (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:222797

Šturlan, Maja. "Ljuske kakaovog ploda i kakaovog zrna – sastav i primjena." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:222797

Šturlan, Maja. "Ljuske kakaovog ploda i kakaovog zrna – sastav i primjena." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:222797

Šturlan, M. (2021). 'Ljuske kakaovog ploda i kakaovog zrna – sastav i primjena', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 15 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:222797

Šturlan M. Ljuske kakaovog ploda i kakaovog zrna – sastav i primjena [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 October 15] Available at: https://urn.nsk.hr/urn:nbn:hr:159:222797

M. Šturlan, "Ljuske kakaovog ploda i kakaovog zrna – sastav i primjena", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:222797

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