master's thesis
Utjecaj dodatka tropa rajčice na kvalitetu krekera
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. urn:nbn:hr:109:967573

Blažević, Monika
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology

Cite this document

Blažević, M. (2020). Utjecaj dodatka tropa rajčice na kvalitetu krekera (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:967573

Blažević, Monika. "Utjecaj dodatka tropa rajčice na kvalitetu krekera." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:967573

Blažević, Monika. "Utjecaj dodatka tropa rajčice na kvalitetu krekera." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:967573

Blažević, M. (2020). 'Utjecaj dodatka tropa rajčice na kvalitetu krekera', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 27 September 2021, https://urn.nsk.hr/urn:nbn:hr:109:967573

Blažević M. Utjecaj dodatka tropa rajčice na kvalitetu krekera [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2021 September 27] Available at: https://urn.nsk.hr/urn:nbn:hr:109:967573

M. Blažević, "Utjecaj dodatka tropa rajčice na kvalitetu krekera", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:967573

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