master's thesis
Utjecaj dodatka limunske kiseline na funkcionalna svojstva tekućih pasteriziranih jaja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:989094

Lukač, Magi
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Meat and Fish Technology

Cite this document

Lukač, M. (2016). Utjecaj dodatka limunske kiseline na funkcionalna svojstva tekućih pasteriziranih jaja (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:989094

Lukač, Magi. "Utjecaj dodatka limunske kiseline na funkcionalna svojstva tekućih pasteriziranih jaja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:989094

Lukač, Magi. "Utjecaj dodatka limunske kiseline na funkcionalna svojstva tekućih pasteriziranih jaja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:989094

Lukač, M. (2016). 'Utjecaj dodatka limunske kiseline na funkcionalna svojstva tekućih pasteriziranih jaja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 28 March 2024, https://urn.nsk.hr/urn:nbn:hr:159:989094

Lukač M. Utjecaj dodatka limunske kiseline na funkcionalna svojstva tekućih pasteriziranih jaja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 March 28] Available at: https://urn.nsk.hr/urn:nbn:hr:159:989094

M. Lukač, "Utjecaj dodatka limunske kiseline na funkcionalna svojstva tekućih pasteriziranih jaja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:989094

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