University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Cereal Chemistry and Technology
Cite this document
Pavlović, M. (2015). Utjecaj vakuum hlađenja na svojstva polubijelog kruha (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:900531
Pavlović, Margareta. "Utjecaj vakuum hlađenja na svojstva polubijelog kruha." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:900531
Pavlović, Margareta. "Utjecaj vakuum hlađenja na svojstva polubijelog kruha." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:900531
Pavlović, M. (2015). 'Utjecaj vakuum hlađenja na svojstva polubijelog kruha', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 13 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:900531
Pavlović M. Utjecaj vakuum hlađenja na svojstva polubijelog kruha [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 September 13] Available at: https://urn.nsk.hr/urn:nbn:hr:159:900531
M. Pavlović, "Utjecaj vakuum hlađenja na svojstva polubijelog kruha", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:900531