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undergraduate thesis
Utjecaj sastojaka na reološka svojstva salatne majoneze s dodatkom pulpe dinje
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. urn:nbn:hr:109:099480

Lijić, Andrea
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

Cite this document

Lijić, A. (2013). Utjecaj sastojaka na reološka svojstva salatne majoneze s dodatkom pulpe dinje (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:099480

Lijić, Andrea. "Utjecaj sastojaka na reološka svojstva salatne majoneze s dodatkom pulpe dinje." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:099480

Lijić, Andrea. "Utjecaj sastojaka na reološka svojstva salatne majoneze s dodatkom pulpe dinje." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:099480

Lijić, A. (2013). 'Utjecaj sastojaka na reološka svojstva salatne majoneze s dodatkom pulpe dinje', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 18 September 2021, https://urn.nsk.hr/urn:nbn:hr:109:099480

Lijić A. Utjecaj sastojaka na reološka svojstva salatne majoneze s dodatkom pulpe dinje [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2021 September 18] Available at: https://urn.nsk.hr/urn:nbn:hr:109:099480

A. Lijić, "Utjecaj sastojaka na reološka svojstva salatne majoneze s dodatkom pulpe dinje", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:099480

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