master's thesis
Utjecaj prirodnih zamjenskih sladila na bioaktivna i senzorska svojstva čokolada
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:459371

Bernat, Miroslava
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products

Cite this document

Bernat, M. (2020). Utjecaj prirodnih zamjenskih sladila na bioaktivna i senzorska svojstva čokolada (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:459371

Bernat, Miroslava. "Utjecaj prirodnih zamjenskih sladila na bioaktivna i senzorska svojstva čokolada." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:459371

Bernat, Miroslava. "Utjecaj prirodnih zamjenskih sladila na bioaktivna i senzorska svojstva čokolada." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:459371

Bernat, M. (2020). 'Utjecaj prirodnih zamjenskih sladila na bioaktivna i senzorska svojstva čokolada', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 10 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:459371

Bernat M. Utjecaj prirodnih zamjenskih sladila na bioaktivna i senzorska svojstva čokolada [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 November 10] Available at: https://urn.nsk.hr/urn:nbn:hr:159:459371

M. Bernat, "Utjecaj prirodnih zamjenskih sladila na bioaktivna i senzorska svojstva čokolada", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:459371