undergraduate thesis
Influence of preparation on sensory properties of green tea

Ivana Španić (2014)
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...

Španić, I. (2014). Utjecaj uvjeta pripreme na senzorska svojstva zelenog čaja (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:428071

Španić, Ivana. "Utjecaj uvjeta pripreme na senzorska svojstva zelenog čaja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:428071

Španić, Ivana. "Utjecaj uvjeta pripreme na senzorska svojstva zelenog čaja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:428071

Španić, I. (2014). 'Utjecaj uvjeta pripreme na senzorska svojstva zelenog čaja', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:428071

Španić I. Utjecaj uvjeta pripreme na senzorska svojstva zelenog čaja [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2019 August 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:428071

I. Španić, "Utjecaj uvjeta pripreme na senzorska svojstva zelenog čaja", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:428071