master's thesis
Sensory properties and acceptability of walnut spread

Marijana Andrijević (2012)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Food Quality
Cite this document...

Andrijević, M. (2012). Senzorska svojstva i prihvatljivost namaza od oraha (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:954425

Andrijević, Marijana. "Senzorska svojstva i prihvatljivost namaza od oraha." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:954425

Andrijević, Marijana. "Senzorska svojstva i prihvatljivost namaza od oraha." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:954425

Andrijević, M. (2012). 'Senzorska svojstva i prihvatljivost namaza od oraha', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 February 2019, https://urn.nsk.hr/urn:nbn:hr:109:954425

Andrijević M. Senzorska svojstva i prihvatljivost namaza od oraha [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2019 February 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:954425

M. Andrijević, "Senzorska svojstva i prihvatljivost namaza od oraha", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:954425