undergraduate thesis
Utjecaj homogenizacije na reološka svojstva majoneze
završni rad
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. urn:nbn:hr:109:192360

Devčić, Antonia
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

Cite this document

Devčić, A. (2014). Utjecaj homogenizacije na reološka svojstva majoneze : završni rad (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:192360

Devčić, Antonia. "Utjecaj homogenizacije na reološka svojstva majoneze : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:192360

Devčić, Antonia. "Utjecaj homogenizacije na reološka svojstva majoneze : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:192360

Devčić, A. (2014). 'Utjecaj homogenizacije na reološka svojstva majoneze : završni rad', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 20 September 2021, https://urn.nsk.hr/urn:nbn:hr:109:192360

Devčić A. Utjecaj homogenizacije na reološka svojstva majoneze : završni rad [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2021 September 20] Available at: https://urn.nsk.hr/urn:nbn:hr:109:192360

A. Devčić, "Utjecaj homogenizacije na reološka svojstva majoneze : završni rad", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:192360

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