Primjena longana (Dimocarpus longan) i lychee-ja (Litchi chinensis) kao inovativnih dodataka u proizvodnji čokoladnih pralina
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:612365
Slijepčević, Marijana
University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products
Slijepčević, M. (2016). Primjena longana (Dimocarpus longan) i lychee-ja (Litchi chinensis) kao inovativnih dodataka u proizvodnji čokoladnih pralina (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:612365
Slijepčević, Marijana. "Primjena longana (Dimocarpus longan) i lychee-ja (Litchi chinensis) kao inovativnih dodataka u proizvodnji čokoladnih pralina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:612365
Slijepčević, Marijana. "Primjena longana (Dimocarpus longan) i lychee-ja (Litchi chinensis) kao inovativnih dodataka u proizvodnji čokoladnih pralina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:612365
Slijepčević, M. (2016). 'Primjena longana (Dimocarpus longan) i lychee-ja (Litchi chinensis) kao inovativnih dodataka u proizvodnji čokoladnih pralina', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 08 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:612365
Slijepčević M. Primjena longana (Dimocarpus longan) i lychee-ja (Litchi chinensis) kao inovativnih dodataka u proizvodnji čokoladnih pralina [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 November 08] Available at: https://urn.nsk.hr/urn:nbn:hr:159:612365
M. Slijepčević, "Primjena longana (Dimocarpus longan) i lychee-ja (Litchi chinensis) kao inovativnih dodataka u proizvodnji čokoladnih pralina", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:612365