University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Technology of Milk and Milk Products
Cite this document
Blažević, I. (2022). Utjecaj različitih režima toplinske obrade na kvalitetu kobiljeg mlijeka (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:800475
Blažević, Ivana. "Utjecaj različitih režima toplinske obrade na kvalitetu kobiljeg mlijeka." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:800475
Blažević, Ivana. "Utjecaj različitih režima toplinske obrade na kvalitetu kobiljeg mlijeka." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:800475
Blažević, I. (2022). 'Utjecaj različitih režima toplinske obrade na kvalitetu kobiljeg mlijeka', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:800475
Blažević I. Utjecaj različitih režima toplinske obrade na kvalitetu kobiljeg mlijeka [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 October 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:800475
I. Blažević, "Utjecaj različitih režima toplinske obrade na kvalitetu kobiljeg mlijeka", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:800475