prikaz prve stranice dokumenta Utjecaj sastava proteina samoniklih gljiva hrvatske na intenzitet umami okusa
Access restricted to students and staff of home institution
doctoral thesis
Utjecaj sastava proteina samoniklih gljiva hrvatske na intenzitet umami okusa
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:154430

University of Zagreb
Faculty of Food Technology and Biotechnology

Cite this document

Ranogajec, A. (2011). Utjecaj sastava proteina samoniklih gljiva hrvatske na intenzitet umami okusa (Doctoral thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:154430

Ranogajec, Ana. "Utjecaj sastava proteina samoniklih gljiva hrvatske na intenzitet umami okusa." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:154430

Ranogajec, Ana. "Utjecaj sastava proteina samoniklih gljiva hrvatske na intenzitet umami okusa." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:154430

Ranogajec, A. (2011). 'Utjecaj sastava proteina samoniklih gljiva hrvatske na intenzitet umami okusa', Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 24 September 2022, https://urn.nsk.hr/urn:nbn:hr:159:154430

Ranogajec A. Utjecaj sastava proteina samoniklih gljiva hrvatske na intenzitet umami okusa [Doctoral thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2022 September 24] Available at: https://urn.nsk.hr/urn:nbn:hr:159:154430

A. Ranogajec, "Utjecaj sastava proteina samoniklih gljiva hrvatske na intenzitet umami okusa", Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:154430

Please login to the repository to save this object to your list.