Legac, A. (2012). Utjecaj dodatka obranog mlijeka u prahu i sirutke u prahu na viskoznost i senzorska svojstva tekućeg jogurta (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:061256
Legac, Ana. "Utjecaj dodatka obranog mlijeka u prahu i sirutke u prahu na viskoznost i senzorska svojstva tekućeg jogurta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:061256
Legac, Ana. "Utjecaj dodatka obranog mlijeka u prahu i sirutke u prahu na viskoznost i senzorska svojstva tekućeg jogurta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:061256
Legac, A. (2012). 'Utjecaj dodatka obranog mlijeka u prahu i sirutke u prahu na viskoznost i senzorska svojstva tekućeg jogurta', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 24 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:061256
Legac A. Utjecaj dodatka obranog mlijeka u prahu i sirutke u prahu na viskoznost i senzorska svojstva tekućeg jogurta [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 April 24] Available at: https://urn.nsk.hr/urn:nbn:hr:159:061256
A. Legac, "Utjecaj dodatka obranog mlijeka u prahu i sirutke u prahu na viskoznost i senzorska svojstva tekućeg jogurta", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:061256