undergraduate thesis
Temperiranje čokoladne mase

Cerle, Bruno
Karlovac University of Applied Sciences
The Department of Food Processing Technology

Cite this document

Cerle, B. (2016). Temperiranje čokoladne mase (Undergraduate thesis). Karlovac: Karlovac University of Applied Sciences. 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 17 February 2024, https://urn.nsk.hr/urn:nbn:hr:128:193800

Cerle B. Temperiranje čokoladne mase [Undergraduate thesis]. Karlovac: Karlovac University of Applied Sciences; 2016 [cited 2024 February 17] 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

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