University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products
Cite this document
Horvat, A. (2012). Utjecaj sastava na senzorska i teksturalna svojstva guma za žvakanje (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:292629
Horvat, Andrijana. "Utjecaj sastava na senzorska i teksturalna svojstva guma za žvakanje." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:292629
Horvat, Andrijana. "Utjecaj sastava na senzorska i teksturalna svojstva guma za žvakanje." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:292629
Horvat, A. (2012). 'Utjecaj sastava na senzorska i teksturalna svojstva guma za žvakanje', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:292629
Horvat A. Utjecaj sastava na senzorska i teksturalna svojstva guma za žvakanje [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 October 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:292629
A. Horvat, "Utjecaj sastava na senzorska i teksturalna svojstva guma za žvakanje", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:292629