undergraduate thesis
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

Cite this document

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