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). 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 31 October 2020, https://urn.nsk.hr/urn:nbn:hr:128:193800

Cerle B. Temperiranje čokoladne mase [Undergraduate thesis]. Karlovac: Karlovac University of Applied Sciences; 2016 [cited 2020 October 31] 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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