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 29 May 2024, 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 2024 May 29] 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