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). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. 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 12 July 2024, 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 2024 July 12] 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