undergraduate thesis
Temperiranje čokoladne mase

Bruno Cerle (2016)
Karlovac University of Applied Sciences
The Department of Food Processing Technology
Cite this document...

Cerle, B. (2016). Temperiranje čokoladne mase (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:128:193800

Cerle, Bruno. "Temperiranje čokoladne mase." Undergraduate thesis, Karlovac University of Applied Sciences, 2016. https://urn.nsk.hr/urn:nbn:hr:128:193800

Cerle, Bruno. "Temperiranje čokoladne mase." Undergraduate thesis, Karlovac University of Applied Sciences, 2016. https://urn.nsk.hr/urn:nbn:hr:128:193800

Cerle, B. (2016). 'Temperiranje čokoladne mase', Undergraduate thesis, Karlovac University of Applied Sciences, accessed 25 March 2019, https://urn.nsk.hr/urn:nbn:hr:128:193800

Cerle B. Temperiranje čokoladne mase [Undergraduate thesis]. Karlovac: Karlovac University of Applied Sciences; 2016 [cited 2019 March 25] Available at: https://urn.nsk.hr/urn:nbn:hr:128:193800

B. Cerle, "Temperiranje čokoladne mase", Undergraduate thesis, Karlovac University of Applied Sciences, Karlovac, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:128:193800