prikaz prve stranice dokumenta Utjecaj sastava proteina samoniklih gljiva hrvatske na intenzitet umami okusa
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doctoral thesis
Utjecaj sastava proteina samoniklih gljiva hrvatske na intenzitet umami okusa

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 16 July 2020, 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 2020 July 16] 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

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