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undergraduate thesis
UTJECAJ TEMPERATURE KUHANJA NA UDIO VODE U PJENASTIM KONDITORSKIM PROIZVODIMA

Debeljak, Katarina
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 08 September 2021, 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 2021 September 08] 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

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