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undergraduate thesis
Utjecaj visokog hidrostatskog tlaka i ultrazvuka visokog intenziteta na svojstva škrobova
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:839538

Marić, Ivan
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Cereal Chemistry and Technology

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Marić, I. (2013). Utjecaj visokog hidrostatskog tlaka i ultrazvuka visokog intenziteta na svojstva škrobova (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:839538

Marić, Ivan. "Utjecaj visokog hidrostatskog tlaka i ultrazvuka visokog intenziteta na svojstva škrobova." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:839538

Marić, Ivan. "Utjecaj visokog hidrostatskog tlaka i ultrazvuka visokog intenziteta na svojstva škrobova." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:839538

Marić, I. (2013). 'Utjecaj visokog hidrostatskog tlaka i ultrazvuka visokog intenziteta na svojstva škrobova', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 March 2024, https://urn.nsk.hr/urn:nbn:hr:159:839538

Marić I. Utjecaj visokog hidrostatskog tlaka i ultrazvuka visokog intenziteta na svojstva škrobova [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 March 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:839538

I. Marić, "Utjecaj visokog hidrostatskog tlaka i ultrazvuka visokog intenziteta na svojstva škrobova", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:839538

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