Antioksidacijska i senzorska svojstva čokolada sa zamjenskim sladilima
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:488442
Poldan, Petra
University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products
Poldan, P. (2020). Antioksidacijska i senzorska svojstva čokolada sa zamjenskim sladilima (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:488442
Poldan, Petra. "Antioksidacijska i senzorska svojstva čokolada sa zamjenskim sladilima." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:488442
Poldan, Petra. "Antioksidacijska i senzorska svojstva čokolada sa zamjenskim sladilima." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:488442
Poldan, P. (2020). 'Antioksidacijska i senzorska svojstva čokolada sa zamjenskim sladilima', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 10 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:488442
Poldan P. Antioksidacijska i senzorska svojstva čokolada sa zamjenskim sladilima [Undergraduate 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:159:488442
P. Poldan, "Antioksidacijska i senzorska svojstva čokolada sa zamjenskim sladilima", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:488442