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 21 April 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 April 21] 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