master's thesis
Sadržaj akrilamida u različitim vrstama kruha nakon tostiranja

Stanković, Ana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Section for Food Preparation Processes

Cite this document

Stanković, A. (2021). Sadržaj akrilamida u različitim vrstama kruha nakon tostiranja (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:023638

Stanković, Ana. "Sadržaj akrilamida u različitim vrstama kruha nakon tostiranja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:023638

Stanković, Ana. "Sadržaj akrilamida u različitim vrstama kruha nakon tostiranja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:023638

Stanković, A. (2021). 'Sadržaj akrilamida u različitim vrstama kruha nakon tostiranja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:023638

Stanković A. Sadržaj akrilamida u različitim vrstama kruha nakon tostiranja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 October 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:023638

A. Stanković, "Sadržaj akrilamida u različitim vrstama kruha nakon tostiranja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:023638

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