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master's thesis
Utjecaj vremena prženja i poroznosti paniranog pilećeg mesa na moć upijanja ulja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. urn:nbn:hr:159:475192

Ibrić, Alisa
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Process Engineering
Laboratory for Unit Operations

Cite this document

Ibrić, A. (2010). Utjecaj vremena prženja i poroznosti paniranog pilećeg mesa na moć upijanja ulja (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:475192

Ibrić, Alisa. "Utjecaj vremena prženja i poroznosti paniranog pilećeg mesa na moć upijanja ulja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:475192

Ibrić, Alisa. "Utjecaj vremena prženja i poroznosti paniranog pilećeg mesa na moć upijanja ulja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:475192

Ibrić, A. (2010). 'Utjecaj vremena prženja i poroznosti paniranog pilećeg mesa na moć upijanja ulja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 March 2024, https://urn.nsk.hr/urn:nbn:hr:159:475192

Ibrić A. Utjecaj vremena prženja i poroznosti paniranog pilećeg mesa na moć upijanja ulja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2024 March 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:475192

A. Ibrić, "Utjecaj vremena prženja i poroznosti paniranog pilećeg mesa na moć upijanja ulja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:475192

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