University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Technology of Fruits and Vegetables Preservation and Processing
Cite this document
Burić, B. (2013). Ispitivanje boje i teksture voćnog jogura s kandiranom korom mandarine (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:536045
Burić, Barbara. "Ispitivanje boje i teksture voćnog jogura s kandiranom korom mandarine." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:536045
Burić, Barbara. "Ispitivanje boje i teksture voćnog jogura s kandiranom korom mandarine." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:536045
Burić, B. (2013). 'Ispitivanje boje i teksture voćnog jogura s kandiranom korom mandarine', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 12 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:536045
Burić B. Ispitivanje boje i teksture voćnog jogura s kandiranom korom mandarine [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 July 12] Available at: https://urn.nsk.hr/urn:nbn:hr:159:536045
B. Burić, "Ispitivanje boje i teksture voćnog jogura s kandiranom korom mandarine", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:536045