undergraduate thesis
COOKING TEMPERATURE EFFECT ON PROPORTION OF WATER IN FOAMY CONFECTIONERY

Katarina Debeljak (2012)
Polytehnic in Pozega
Biotechnical department
Cite this document...

Debeljak, K. (2012). UTJECAJ TEMPERATURE KUHANJA NA UDIO VODE U PJENASTIM KONDITORSKIM PROIZVODIMA (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:788961

Debeljak, Katarina. "UTJECAJ TEMPERATURE KUHANJA NA UDIO VODE U PJENASTIM KONDITORSKIM PROIZVODIMA." Undergraduate thesis, Polytehnic in Pozega, 2012. https://urn.nsk.hr/urn:nbn:hr:112:788961

Debeljak, Katarina. "UTJECAJ TEMPERATURE KUHANJA NA UDIO VODE U PJENASTIM KONDITORSKIM PROIZVODIMA." Undergraduate thesis, Polytehnic in Pozega, 2012. https://urn.nsk.hr/urn:nbn:hr:112:788961

Debeljak, K. (2012). 'UTJECAJ TEMPERATURE KUHANJA NA UDIO VODE U PJENASTIM KONDITORSKIM PROIZVODIMA', Undergraduate thesis, Polytehnic in Pozega, accessed 24 March 2019, https://urn.nsk.hr/urn:nbn:hr:112:788961

Debeljak K. UTJECAJ TEMPERATURE KUHANJA NA UDIO VODE U PJENASTIM KONDITORSKIM PROIZVODIMA [Undergraduate thesis]. Požega: Polytehnic in Pozega; 2012 [cited 2019 March 24] Available at: https://urn.nsk.hr/urn:nbn:hr:112:788961

K. Debeljak, "UTJECAJ TEMPERATURE KUHANJA NA UDIO VODE U PJENASTIM KONDITORSKIM PROIZVODIMA", Undergraduate thesis, Polytehnic in Pozega, Požega, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:112:788961