Pavlović, M. (2015). Utjecaj vakuum hlađenja na svojstva polubijelog kruha (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:900531
Pavlović, Margareta. "Utjecaj vakuum hlađenja na svojstva polubijelog kruha." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:900531
Pavlović, Margareta. "Utjecaj vakuum hlađenja na svojstva polubijelog kruha." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:900531
Pavlović, M. (2015). 'Utjecaj vakuum hlađenja na svojstva polubijelog kruha', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 08 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:900531
Pavlović M. Utjecaj vakuum hlađenja na svojstva polubijelog kruha [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 October 08] Available at: https://urn.nsk.hr/urn:nbn:hr:159:900531
M. Pavlović, "Utjecaj vakuum hlađenja na svojstva polubijelog kruha", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:900531