prikaz prve stranice dokumenta Utjecaj procesa homogenizacije na reološke karakteristike salatne majoneze
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master's thesis
Utjecaj procesa homogenizacije na reološke karakteristike salatne majoneze
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. urn:nbn:hr:109:675135

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

Cite this document

Albert, A. (2013). Utjecaj procesa homogenizacije na reološke karakteristike salatne majoneze (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:675135

Albert, Adela. "Utjecaj procesa homogenizacije na reološke karakteristike salatne majoneze." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:675135

Albert, Adela. "Utjecaj procesa homogenizacije na reološke karakteristike salatne majoneze." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:675135

Albert, A. (2013). 'Utjecaj procesa homogenizacije na reološke karakteristike salatne majoneze', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 September 2021, https://urn.nsk.hr/urn:nbn:hr:109:675135

Albert A. Utjecaj procesa homogenizacije na reološke karakteristike salatne majoneze [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2021 September 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:675135

A. Albert, "Utjecaj procesa homogenizacije na reološke karakteristike salatne majoneze", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:675135

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