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undergraduate thesis
Usporedba senzorskih svojstava različitih punjenih čokolada

Kekelić, Benjamin
Josip Juraj Strossmayer University of Osijek
Faculty of Tourism and Rural Development in Pozega

Cite this document

Kekelić, B. (2024). Usporedba senzorskih svojstava različitih punjenih čokolada (Undergraduate thesis). Požega: Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:277:047257

Kekelić, Benjamin. "Usporedba senzorskih svojstava različitih punjenih čokolada." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2024. https://urn.nsk.hr/urn:nbn:hr:277:047257

Kekelić, Benjamin. "Usporedba senzorskih svojstava različitih punjenih čokolada." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2024. https://urn.nsk.hr/urn:nbn:hr:277:047257

Kekelić, B. (2024). 'Usporedba senzorskih svojstava različitih punjenih čokolada', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, accessed 07 April 2024, https://urn.nsk.hr/urn:nbn:hr:277:047257

Kekelić B. Usporedba senzorskih svojstava različitih punjenih čokolada [Undergraduate thesis]. Požega: Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega; 2024 [cited 2024 April 07] Available at: https://urn.nsk.hr/urn:nbn:hr:277:047257

B. Kekelić, "Usporedba senzorskih svojstava različitih punjenih čokolada", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, Požega, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:277:047257

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