undergraduate thesis
Influence of Ingredients on the Rheological Properties of Salad Mayonnaise with Added Melon Pulp

Andrea Lijić (2013)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Cite this document

Lijić, A. (2013). Utjecaj sastojaka na reološka svojstva salatne majoneze s dodatkom pulpe dinje (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:099480

Lijić, Andrea. "Utjecaj sastojaka na reološka svojstva salatne majoneze s dodatkom pulpe dinje." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:099480

Lijić, Andrea. "Utjecaj sastojaka na reološka svojstva salatne majoneze s dodatkom pulpe dinje." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:099480

Lijić, A. (2013). 'Utjecaj sastojaka na reološka svojstva salatne majoneze s dodatkom pulpe dinje', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 September 2019, https://urn.nsk.hr/urn:nbn:hr:109:099480

Lijić A. Utjecaj sastojaka na reološka svojstva salatne majoneze s dodatkom pulpe dinje [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2019 September 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:099480

A. Lijić, "Utjecaj sastojaka na reološka svojstva salatne majoneze s dodatkom pulpe dinje", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:099480