Utjecaj sastava na senzorska i teksturalna svojstva guma za žvakanje
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:292629
Horvat, Andrijana
University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products
Horvat, A. (2012). Utjecaj sastava na senzorska i teksturalna svojstva guma za žvakanje (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:292629
Horvat, Andrijana. "Utjecaj sastava na senzorska i teksturalna svojstva guma za žvakanje." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:292629
Horvat, Andrijana. "Utjecaj sastava na senzorska i teksturalna svojstva guma za žvakanje." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:292629
Horvat, A. (2012). 'Utjecaj sastava na senzorska i teksturalna svojstva guma za žvakanje', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 25 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:292629
Horvat A. Utjecaj sastava na senzorska i teksturalna svojstva guma za žvakanje [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 April 25] Available at: https://urn.nsk.hr/urn:nbn:hr:159:292629
A. Horvat, "Utjecaj sastava na senzorska i teksturalna svojstva guma za žvakanje", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:292629