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undergraduate thesis
Utjecaj meda na reološka svojstva majoneze
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. urn:nbn:hr:109:830512

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

Cite this document

Ivković, T. (2020). Utjecaj meda na reološka svojstva majoneze (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:830512

Ivković, Tina. "Utjecaj meda na reološka svojstva majoneze." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:830512

Ivković, Tina. "Utjecaj meda na reološka svojstva majoneze." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:830512

Ivković, T. (2020). 'Utjecaj meda na reološka svojstva majoneze', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 September 2021, https://urn.nsk.hr/urn:nbn:hr:109:830512

Ivković T. Utjecaj meda na reološka svojstva majoneze [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2021 September 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:830512

T. Ivković, "Utjecaj meda na reološka svojstva majoneze", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:830512

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