professional thesis
Utjecaj temperatura termičkog procesa obrade i skladištenja na neke parametre sigurnosti i kvalitete kakaove mase
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. urn:nbn:hr:109:883711

Leko, Ivana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Cite this document

Leko, I. (2016). Utjecaj temperatura termičkog procesa obrade i skladištenja na neke parametre sigurnosti i kvalitete kakaove mase (Professional thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:883711

Leko, Ivana. "Utjecaj temperatura termičkog procesa obrade i skladištenja na neke parametre sigurnosti i kvalitete kakaove mase." Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:883711

Leko, Ivana. "Utjecaj temperatura termičkog procesa obrade i skladištenja na neke parametre sigurnosti i kvalitete kakaove mase." Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:883711

Leko, I. (2016). 'Utjecaj temperatura termičkog procesa obrade i skladištenja na neke parametre sigurnosti i kvalitete kakaove mase', Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 29 March 2024, https://urn.nsk.hr/urn:nbn:hr:109:883711

Leko I. Utjecaj temperatura termičkog procesa obrade i skladištenja na neke parametre sigurnosti i kvalitete kakaove mase [Professional thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2024 March 29] Available at: https://urn.nsk.hr/urn:nbn:hr:109:883711

I. Leko, "Utjecaj temperatura termičkog procesa obrade i skladištenja na neke parametre sigurnosti i kvalitete kakaove mase", Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:883711

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