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master's thesis
Utjecaj uvjeta smrzavanja na svojstva kiselog tijesta

Maričić, Nikola
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Cereal Chemistry and Technology

Cite this document

Maričić, N. (2015). Utjecaj uvjeta smrzavanja na svojstva kiselog tijesta (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:291962

Maričić, Nikola. "Utjecaj uvjeta smrzavanja na svojstva kiselog tijesta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:291962

Maričić, Nikola. "Utjecaj uvjeta smrzavanja na svojstva kiselog tijesta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:291962

Maričić, N. (2015). 'Utjecaj uvjeta smrzavanja na svojstva kiselog tijesta', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:291962

Maričić N. Utjecaj uvjeta smrzavanja na svojstva kiselog tijesta [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 June 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:291962

N. Maričić, "Utjecaj uvjeta smrzavanja na svojstva kiselog tijesta", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:291962

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