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master's thesis
Utjecaj vakuum hlađenja na svojstva polubijelog kruha
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:900531

Pavlović, Margareta
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Cereal Chemistry and Technology

Cite this document

Pavlović, M. (2015). Utjecaj vakuum hlađenja na svojstva polubijelog kruha (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:900531

Pavlović, Margareta. "Utjecaj vakuum hlađenja na svojstva polubijelog kruha." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:900531

Pavlović, Margareta. "Utjecaj vakuum hlađenja na svojstva polubijelog kruha." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:900531

Pavlović, M. (2015). 'Utjecaj vakuum hlađenja na svojstva polubijelog kruha', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 March 2024, https://urn.nsk.hr/urn:nbn:hr:159:900531

Pavlović M. Utjecaj vakuum hlađenja na svojstva polubijelog kruha [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 March 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:900531

M. Pavlović, "Utjecaj vakuum hlađenja na svojstva polubijelog kruha", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:900531

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