University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Section for Food Preparation Processes
Cite this document
Mandić Andačić, I. (2019). Primjena inovativnih procesnih tehnika radi smanjenja nastanka akrilamida u prženim proizvodima (Doctoral thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:867656
Mandić Andačić, Ivana. "Primjena inovativnih procesnih tehnika radi smanjenja nastanka akrilamida u prženim proizvodima." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:867656
Mandić Andačić, Ivana. "Primjena inovativnih procesnih tehnika radi smanjenja nastanka akrilamida u prženim proizvodima." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:867656
Mandić Andačić, I. (2019). 'Primjena inovativnih procesnih tehnika radi smanjenja nastanka akrilamida u prženim proizvodima', Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:867656
Mandić Andačić I. Primjena inovativnih procesnih tehnika radi smanjenja nastanka akrilamida u prženim proizvodima [Doctoral thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 September 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:867656
I. Mandić Andačić, "Primjena inovativnih procesnih tehnika radi smanjenja nastanka akrilamida u prženim proizvodima", Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:867656