Utjecaj tromjesečnog odležavanja na polifenolni sastav i reološka svojstva čokoladnih likera
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:130372
Drmić, Helena
University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products
Drmić, H. (2012). Utjecaj tromjesečnog odležavanja na polifenolni sastav i reološka svojstva čokoladnih likera (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:130372
Drmić, Helena. "Utjecaj tromjesečnog odležavanja na polifenolni sastav i reološka svojstva čokoladnih likera." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:130372
Drmić, Helena. "Utjecaj tromjesečnog odležavanja na polifenolni sastav i reološka svojstva čokoladnih likera." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:130372
Drmić, H. (2012). 'Utjecaj tromjesečnog odležavanja na polifenolni sastav i reološka svojstva čokoladnih likera', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 10 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:130372
Drmić H. Utjecaj tromjesečnog odležavanja na polifenolni sastav i reološka svojstva čokoladnih likera [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 November 10] Available at: https://urn.nsk.hr/urn:nbn:hr:159:130372
H. Drmić, "Utjecaj tromjesečnog odležavanja na polifenolni sastav i reološka svojstva čokoladnih likera", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:130372