University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Cereal Chemistry and Technology
Cite this document
Maričić, N. (2015). Utjecaj uvjeta smrzavanja na svojstva kiselog tijesta (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:291962
Maričić, Nikola. "Utjecaj uvjeta smrzavanja na svojstva kiselog tijesta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:291962
Maričić, Nikola. "Utjecaj uvjeta smrzavanja na svojstva kiselog tijesta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:291962
Maričić, N. (2015). 'Utjecaj uvjeta smrzavanja na svojstva kiselog tijesta', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 27 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:291962
Maričić N. Utjecaj uvjeta smrzavanja na svojstva kiselog tijesta [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 June 27] Available at: https://urn.nsk.hr/urn:nbn:hr:159:291962
N. Maričić, "Utjecaj uvjeta smrzavanja na svojstva kiselog tijesta", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:291962