prikaz prve stranice dokumenta Utjecaj procesnih parametara na reološka svojstva salatne majoneze
Access restricted to students and staff of home institution
undergraduate thesis
Utjecaj procesnih parametara na reološka svojstva salatne majoneze
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. urn:nbn:hr:109:482230

Kostelac, Ivana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

Cite this document

Kostelac, I. (2012). Utjecaj procesnih parametara na reološka svojstva salatne majoneze (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:482230

Kostelac, Ivana. "Utjecaj procesnih parametara na reološka svojstva salatne majoneze." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:482230

Kostelac, Ivana. "Utjecaj procesnih parametara na reološka svojstva salatne majoneze." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:482230

Kostelac, I. (2012). 'Utjecaj procesnih parametara na reološka svojstva salatne majoneze', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 29 March 2024, https://urn.nsk.hr/urn:nbn:hr:109:482230

Kostelac I. Utjecaj procesnih parametara na reološka svojstva salatne majoneze [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2024 March 29] Available at: https://urn.nsk.hr/urn:nbn:hr:109:482230

I. Kostelac, "Utjecaj procesnih parametara na reološka svojstva salatne majoneze", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:482230

Please login to the repository to save this object to your list.