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doctoral thesis
Utjecaj sastojaka na reološko ponašanje čokoladnih masa i stabilnost čokolada

Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Cite this document

Škrabal, S. (2009). Utjecaj sastojaka na reološko ponašanje čokoladnih masa i stabilnost čokolada (Doctoral thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:615608

Škrabal, Svjetlana. "Utjecaj sastojaka na reološko ponašanje čokoladnih masa i stabilnost čokolada." Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:615608

Škrabal, Svjetlana. "Utjecaj sastojaka na reološko ponašanje čokoladnih masa i stabilnost čokolada." Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:615608

Škrabal, S. (2009). 'Utjecaj sastojaka na reološko ponašanje čokoladnih masa i stabilnost čokolada', Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 15 July 2020, https://urn.nsk.hr/urn:nbn:hr:109:615608

Škrabal S. Utjecaj sastojaka na reološko ponašanje čokoladnih masa i stabilnost čokolada [Doctoral thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2020 July 15] Available at: https://urn.nsk.hr/urn:nbn:hr:109:615608

S. Škrabal, "Utjecaj sastojaka na reološko ponašanje čokoladnih masa i stabilnost čokolada", Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:615608

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