Bašić, L. (2019). Utjecaj sous-vide kuhanja na senzorska i nutritivna svojstva različitog povrća (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:948528
Bašić, Lana. "Utjecaj sous-vide kuhanja na senzorska i nutritivna svojstva različitog povrća." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:948528
Bašić, Lana. "Utjecaj sous-vide kuhanja na senzorska i nutritivna svojstva različitog povrća." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:948528
Bašić, L. (2019). 'Utjecaj sous-vide kuhanja na senzorska i nutritivna svojstva različitog povrća', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:948528
Bašić L. Utjecaj sous-vide kuhanja na senzorska i nutritivna svojstva različitog povrća [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 September 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:948528
L. Bašić, "Utjecaj sous-vide kuhanja na senzorska i nutritivna svojstva različitog povrća", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:948528