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master's thesis
Utjecaj dodatka različitih vrsta meda na prihvatljivost čaja od peršina
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. urn:nbn:hr:109:712020

Kefelja, Barbara
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Food Quality

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Kefelja, B. (2015). Utjecaj dodatka različitih vrsta meda na prihvatljivost čaja od peršina (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:712020

Kefelja, Barbara. "Utjecaj dodatka različitih vrsta meda na prihvatljivost čaja od peršina." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:712020

Kefelja, Barbara. "Utjecaj dodatka različitih vrsta meda na prihvatljivost čaja od peršina." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:712020

Kefelja, B. (2015). 'Utjecaj dodatka različitih vrsta meda na prihvatljivost čaja od peršina', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 28 March 2024, https://urn.nsk.hr/urn:nbn:hr:109:712020

Kefelja B. Utjecaj dodatka različitih vrsta meda na prihvatljivost čaja od peršina [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2024 March 28] Available at: https://urn.nsk.hr/urn:nbn:hr:109:712020

B. Kefelja, "Utjecaj dodatka različitih vrsta meda na prihvatljivost čaja od peršina", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:712020

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