master's thesis
The impact of whey heating time on the texture and recovery of protein and milk fat in the process of bračka skuta production

Martina Levak (2018)
University of Zagreb
Faculty of Agriculture
Department of Dairy Science
Cite this document...

Levak, M. (2018). Utjecaj trajanja zagrijavanja sirutke na teksturu i iskoristivost proteina i masti u proizvodnji bračke skute (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:640804

Levak, Martina. "Utjecaj trajanja zagrijavanja sirutke na teksturu i iskoristivost proteina i masti u proizvodnji bračke skute." Master's thesis, University of Zagreb, Faculty of Agriculture, 2018. https://urn.nsk.hr/urn:nbn:hr:204:640804

Levak, Martina. "Utjecaj trajanja zagrijavanja sirutke na teksturu i iskoristivost proteina i masti u proizvodnji bračke skute." Master's thesis, University of Zagreb, Faculty of Agriculture, 2018. https://urn.nsk.hr/urn:nbn:hr:204:640804

Levak, M. (2018). 'Utjecaj trajanja zagrijavanja sirutke na teksturu i iskoristivost proteina i masti u proizvodnji bračke skute', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 19 June 2019, https://urn.nsk.hr/urn:nbn:hr:204:640804

Levak M. Utjecaj trajanja zagrijavanja sirutke na teksturu i iskoristivost proteina i masti u proizvodnji bračke skute [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2018 [cited 2019 June 19] Available at: https://urn.nsk.hr/urn:nbn:hr:204:640804

M. Levak, "Utjecaj trajanja zagrijavanja sirutke na teksturu i iskoristivost proteina i masti u proizvodnji bračke skute", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:204:640804