DIKUL - logo
(UL)
  • Vpliv [izbranih] funkcionalnih dodatkov na lastnosti testa in kruha ter mikrobiološko obstojnost : magistrsko delo = The effect of functional supplements on dough rheology, bread quality and microbial stability : M. Sc. Thesis
    Griz, Ana
    Type of material - master's thesis ; adult, serious
    Publication and manufacture - Ljubljana : [A. Griz], 2018
    Language - slovenian
    COBISS.SI-ID - 4899448

Library Call number – location, accession no. ... Copy status
BF, Dept. of Food Science and Technology, Lj. Knjižnica
Du2 Ž 060 a
IN: 0023072
available - outside loan, loan period: 1 months
BF, Dept. of Food Science and Technology, Lj. Knjižnica
Du2 Ž 060
IN: 0023071
available - outside loan, loan period: 1 months
loading ...
loading ...
loading ...