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master's thesis
Utjecaj uvjeta smrzavanja tijesta na kvalitetu kruha

Tomac, Don (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 09 August 2020, 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 2020 August 09] 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

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