University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Quality Control
Cite this document
Kićanović, S. (2010). Utjecaj recepture na senzorske značajke nektara od šljive (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:092979
Kićanović, Sanela. "Utjecaj recepture na senzorske značajke nektara od šljive." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:092979
Kićanović, Sanela. "Utjecaj recepture na senzorske značajke nektara od šljive." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:092979
Kićanović, S. (2010). 'Utjecaj recepture na senzorske značajke nektara od šljive', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 25 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:092979
Kićanović S. Utjecaj recepture na senzorske značajke nektara od šljive [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2024 October 25] Available at: https://urn.nsk.hr/urn:nbn:hr:159:092979
S. Kićanović, "Utjecaj recepture na senzorske značajke nektara od šljive", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:092979