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master's thesis
Reološko ponašanje emulzije ulje/voda izrađene različitim žumanjkom jajeta i dodacima
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. urn:nbn:hr:109:600784

Hrastić, Romina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

Cite this document

Hrastić, R. (2009). Reološko ponašanje emulzije ulje/voda izrađene različitim žumanjkom jajeta i dodacima (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:600784

Hrastić, Romina. "Reološko ponašanje emulzije ulje/voda izrađene različitim žumanjkom jajeta i dodacima." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:600784

Hrastić, Romina. "Reološko ponašanje emulzije ulje/voda izrađene različitim žumanjkom jajeta i dodacima." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:600784

Hrastić, R. (2009). 'Reološko ponašanje emulzije ulje/voda izrađene različitim žumanjkom jajeta i dodacima', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 28 March 2024, https://urn.nsk.hr/urn:nbn:hr:109:600784

Hrastić R. Reološko ponašanje emulzije ulje/voda izrađene različitim žumanjkom jajeta i dodacima [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2024 March 28] Available at: https://urn.nsk.hr/urn:nbn:hr:109:600784

R. Hrastić, "Reološko ponašanje emulzije ulje/voda izrađene različitim žumanjkom jajeta i dodacima", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:600784

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