master's thesis
Utjecaj dodatka šećera i modificiranih škrobova na tvari boje i arome pasta od maline
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. urn:nbn:hr:109:779317

Pinkle, Tijana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Cite this document

Pinkle, T. (2016). Utjecaj dodatka šećera i modificiranih škrobova na tvari boje i arome pasta od maline (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:779317

Pinkle, Tijana. "Utjecaj dodatka šećera i modificiranih škrobova na tvari boje i arome pasta od maline." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:779317

Pinkle, Tijana. "Utjecaj dodatka šećera i modificiranih škrobova na tvari boje i arome pasta od maline." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:779317

Pinkle, T. (2016). 'Utjecaj dodatka šećera i modificiranih škrobova na tvari boje i arome pasta od maline', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 September 2021, https://urn.nsk.hr/urn:nbn:hr:109:779317

Pinkle T. Utjecaj dodatka šećera i modificiranih škrobova na tvari boje i arome pasta od maline [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2021 September 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:779317

T. Pinkle, "Utjecaj dodatka šećera i modificiranih škrobova na tvari boje i arome pasta od maline", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:779317

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