undergraduate thesis
Analysing color and texture of yogurt with candied tangerine peel

Barbara Burić (2013)
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). 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 19 August 2019, 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 2019 August 19] 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