prikaz prve stranice dokumenta Utjecaj sastava na senzorska i teksturalna svojstva guma za žvakanje
Access restricted to students and staff of home institution
master's thesis
Utjecaj sastava na senzorska i teksturalna svojstva guma za žvakanje

Horvat, Andrijana
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

Please login to the repository to save this object to your list.