master's thesis
Zadržavanje tvari boje i arome u soku aronije tijekom koncentriranja nanofiltracijom
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. urn:nbn:hr:109:554420

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

Cite this document

Rukavina, J. (2016). Zadržavanje tvari boje i arome u soku aronije tijekom koncentriranja nanofiltracijom (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:554420

Rukavina, Josipa. "Zadržavanje tvari boje i arome u soku aronije tijekom koncentriranja nanofiltracijom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:554420

Rukavina, Josipa. "Zadržavanje tvari boje i arome u soku aronije tijekom koncentriranja nanofiltracijom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:554420

Rukavina, J. (2016). 'Zadržavanje tvari boje i arome u soku aronije tijekom koncentriranja nanofiltracijom', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 29 March 2024, https://urn.nsk.hr/urn:nbn:hr:109:554420

Rukavina J. Zadržavanje tvari boje i arome u soku aronije tijekom koncentriranja nanofiltracijom [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2024 March 29] Available at: https://urn.nsk.hr/urn:nbn:hr:109:554420

J. Rukavina, "Zadržavanje tvari boje i arome u soku aronije tijekom koncentriranja nanofiltracijom", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:554420

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