master's thesis
Reološke karakteristike salatne majoneze sa žumanjkom jajeta kokoši i prepelice
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. urn:nbn:hr:109:777700

Panzalović, Valentina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Cite this document

Panzalović, V. (2015). Reološke karakteristike salatne majoneze sa žumanjkom jajeta kokoši i prepelice (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:777700

Panzalović, Valentina. "Reološke karakteristike salatne majoneze sa žumanjkom jajeta kokoši i prepelice." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:777700

Panzalović, Valentina. "Reološke karakteristike salatne majoneze sa žumanjkom jajeta kokoši i prepelice." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:777700

Panzalović, V. (2015). 'Reološke karakteristike salatne majoneze sa žumanjkom jajeta kokoši i prepelice', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 28 March 2024, https://urn.nsk.hr/urn:nbn:hr:109:777700

Panzalović V. Reološke karakteristike salatne majoneze sa žumanjkom jajeta kokoši i prepelice [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2024 March 28] Available at: https://urn.nsk.hr/urn:nbn:hr:109:777700

V. Panzalović, "Reološke karakteristike salatne majoneze sa žumanjkom jajeta kokoši i prepelice", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:777700

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