University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Cereal Chemistry and Technology
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Subotić, P. (2022). Utjecaj prethodne obrade kuhanjem sa i bez upotrebe ultrazvuka visokog intenziteta na kvalitetu 3D tiskanih snack proizvoda (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:426717
Subotić, Petra. "Utjecaj prethodne obrade kuhanjem sa i bez upotrebe ultrazvuka visokog intenziteta na kvalitetu 3D tiskanih snack proizvoda." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:426717
Subotić, Petra. "Utjecaj prethodne obrade kuhanjem sa i bez upotrebe ultrazvuka visokog intenziteta na kvalitetu 3D tiskanih snack proizvoda." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:426717
Subotić, P. (2022). 'Utjecaj prethodne obrade kuhanjem sa i bez upotrebe ultrazvuka visokog intenziteta na kvalitetu 3D tiskanih snack proizvoda', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:426717
Subotić P. Utjecaj prethodne obrade kuhanjem sa i bez upotrebe ultrazvuka visokog intenziteta na kvalitetu 3D tiskanih snack proizvoda [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 December 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:426717
P. Subotić, "Utjecaj prethodne obrade kuhanjem sa i bez upotrebe ultrazvuka visokog intenziteta na kvalitetu 3D tiskanih snack proizvoda", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:426717