Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:205452
Dora, Mirna
University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products
Dora, M. (2011). Antioksidacijska svojstva čokolada obogaćenih probioticima (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:205452
Dora, Mirna. "Antioksidacijska svojstva čokolada obogaćenih probioticima." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:205452
Dora, Mirna. "Antioksidacijska svojstva čokolada obogaćenih probioticima." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:205452
Dora, M. (2011). 'Antioksidacijska svojstva čokolada obogaćenih probioticima', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:205452
Dora M. Antioksidacijska svojstva čokolada obogaćenih probioticima [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2025 January 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:205452
M. Dora, "Antioksidacijska svojstva čokolada obogaćenih probioticima", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:205452