undergraduate thesis
Reološke karakteristike majoneze s pulpom manga proizvedene rotor-stator sustavom homogenizacije
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. urn:nbn:hr:109:360650

Zlosa, Tihana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

Cite this document

Zlosa, T. (2015). Reološke karakteristike majoneze s pulpom manga proizvedene rotor-stator sustavom homogenizacije (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:360650

Zlosa, Tihana. "Reološke karakteristike majoneze s pulpom manga proizvedene rotor-stator sustavom homogenizacije." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:360650

Zlosa, Tihana. "Reološke karakteristike majoneze s pulpom manga proizvedene rotor-stator sustavom homogenizacije." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:360650

Zlosa, T. (2015). 'Reološke karakteristike majoneze s pulpom manga proizvedene rotor-stator sustavom homogenizacije', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 September 2021, https://urn.nsk.hr/urn:nbn:hr:109:360650

Zlosa T. Reološke karakteristike majoneze s pulpom manga proizvedene rotor-stator sustavom homogenizacije [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2021 September 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:360650

T. Zlosa, "Reološke karakteristike majoneze s pulpom manga proizvedene rotor-stator sustavom homogenizacije", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:360650

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