Ispitivanje boje i teksture voćnog jogura s kandiranom korom mandarine
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:536045
Burić, Barbara
University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Technology of Fruits and Vegetables Preservation and Processing
Burić, B. (2013). Ispitivanje boje i teksture voćnog jogura s kandiranom korom mandarine (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:536045
Burić, Barbara. "Ispitivanje boje i teksture voćnog jogura s kandiranom korom mandarine." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:536045
Burić, Barbara. "Ispitivanje boje i teksture voćnog jogura s kandiranom korom mandarine." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:536045
Burić, B. (2013). 'Ispitivanje boje i teksture voćnog jogura s kandiranom korom mandarine', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 24 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:536045
Burić B. Ispitivanje boje i teksture voćnog jogura s kandiranom korom mandarine [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 April 24] Available at: https://urn.nsk.hr/urn:nbn:hr:159:536045
B. Burić, "Ispitivanje boje i teksture voćnog jogura s kandiranom korom mandarine", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:536045