master's thesis
Influence of freezing conditions on quality of frozen dough bread

Don Tomac (2015)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Cereal Chemistry and Technology
Cite this document...

Tomac, D. (2015). Utjecaj uvjeta smrzavanja tijesta na kvalitetu kruha (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:330810

Tomac, Don. "Utjecaj uvjeta smrzavanja tijesta na kvalitetu kruha." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:330810

Tomac, Don. "Utjecaj uvjeta smrzavanja tijesta na kvalitetu kruha." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:330810

Tomac, D. (2015). 'Utjecaj uvjeta smrzavanja tijesta na kvalitetu kruha', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:330810

Tomac D. Utjecaj uvjeta smrzavanja tijesta na kvalitetu kruha [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2019 August 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:330810

D. Tomac, "Utjecaj uvjeta smrzavanja tijesta na kvalitetu kruha", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:330810