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 17 December 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 December 17] 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