doctoral thesis
Utjecaj pojačavanja okusa hrane začinima na unos soli u starijoj populaciji

University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Nutrition Science

Cite this document

Tomić – Obrdalj, H. (2023). Utjecaj pojačavanja okusa hrane začinima na unos soli u starijoj populaciji (Doctoral thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:263523

Tomić – Obrdalj, Helena. "Utjecaj pojačavanja okusa hrane začinima na unos soli u starijoj populaciji." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:263523

Tomić – Obrdalj, Helena. "Utjecaj pojačavanja okusa hrane začinima na unos soli u starijoj populaciji." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:263523

Tomić – Obrdalj, H. (2023). 'Utjecaj pojačavanja okusa hrane začinima na unos soli u starijoj populaciji', Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 13 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:263523

Tomić – Obrdalj H. Utjecaj pojačavanja okusa hrane začinima na unos soli u starijoj populaciji [Doctoral thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 October 13] Available at: https://urn.nsk.hr/urn:nbn:hr:159:263523

H. Tomić – Obrdalj, "Utjecaj pojačavanja okusa hrane začinima na unos soli u starijoj populaciji", Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:263523

Please login to the repository to save this object to your list.