prikaz prve stranice dokumenta UTJECAJ VREMENA KONČIRANJA NA REOLOŠKA SVOJSTVA ČOKOLADE
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undergraduate thesis
UTJECAJ VREMENA KONČIRANJA NA REOLOŠKA SVOJSTVA ČOKOLADE
2014. urn:nbn:hr:112:330987
Leško, Ines
Polytehnic in Pozega
Biotechnical department

Cite this document

Leško, I. (2014). UTJECAJ VREMENA KONČIRANJA NA REOLOŠKA SVOJSTVA ČOKOLADE (Undergraduate thesis). Požega: Polytehnic in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:330987

Leško, Ines. "UTJECAJ VREMENA KONČIRANJA NA REOLOŠKA SVOJSTVA ČOKOLADE." Undergraduate thesis, Polytehnic in Pozega, 2014. https://urn.nsk.hr/urn:nbn:hr:112:330987

Leško, Ines. "UTJECAJ VREMENA KONČIRANJA NA REOLOŠKA SVOJSTVA ČOKOLADE." Undergraduate thesis, Polytehnic in Pozega, 2014. https://urn.nsk.hr/urn:nbn:hr:112:330987

Leško, I. (2014). 'UTJECAJ VREMENA KONČIRANJA NA REOLOŠKA SVOJSTVA ČOKOLADE', Undergraduate thesis, Polytehnic in Pozega, accessed 28 August 2024, https://urn.nsk.hr/urn:nbn:hr:112:330987

Leško I. UTJECAJ VREMENA KONČIRANJA NA REOLOŠKA SVOJSTVA ČOKOLADE [Undergraduate thesis]. Požega: Polytehnic in Pozega; 2014 [cited 2024 August 28] Available at: https://urn.nsk.hr/urn:nbn:hr:112:330987

I. Leško, "UTJECAJ VREMENA KONČIRANJA NA REOLOŠKA SVOJSTVA ČOKOLADE", Undergraduate thesis, Polytehnic in Pozega, Požega, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:112:330987

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Metadata
TitleUTJECAJ VREMENA KONČIRANJA NA REOLOŠKA SVOJSTVA ČOKOLADE
Title (english)INFLUENCE THE CONCHING ON THE RHEOLOGICAL PROPERTIES OF CHOCOLATE
AuthorInes Leško
MentorSvjetlana Škrabal (mentor)
Committee memberMaja Ergović Ravančić (predsjednik povjerenstva)
Committee memberSvjetlana Škrabal (član povjerenstva)
Committee memberValentina Obradović (član povjerenstva)
GranterPolytehnic in Pozega
(Biotechnical department)
Požega
Defense date and country2014-02-21, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Rad ne sadrži sažetak.
Keywords
Languagecroatian
URN:NBNurn:nbn:hr:112:330987
Study programmeTitle: Food Technology
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2019-05-02 08:42:44