Foruglaš, D. (2014). Utjecaj sastojaka na reološka svojstva majoneze : završni rad (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:597911
Foruglaš, Diana. "Utjecaj sastojaka na reološka svojstva majoneze : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:597911
Foruglaš, Diana. "Utjecaj sastojaka na reološka svojstva majoneze : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:597911
Foruglaš, D. (2014). 'Utjecaj sastojaka na reološka svojstva majoneze : završni rad', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 August 2024, https://urn.nsk.hr/urn:nbn:hr:109:597911
Foruglaš D. Utjecaj sastojaka na reološka svojstva majoneze : završni rad [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2024 August 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:597911
D. Foruglaš, "Utjecaj sastojaka na reološka svojstva majoneze : završni rad", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:597911