undergraduate thesis
Influence of ingredients on rheological properties of salad mayonnaise

Martina Lijić (2012)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Cite this document...

Lijić, M. (2012). Utjecaj sastojaka na reološka svojstva salatne majoneze (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:320476

Lijić, Martina. "Utjecaj sastojaka 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:109:320476

Lijić, Martina. "Utjecaj sastojaka 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:109:320476

Lijić, M. (2012). 'Utjecaj sastojaka na reološka svojstva salatne majoneze', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 February 2019, https://urn.nsk.hr/urn:nbn:hr:109:320476

Lijić M. Utjecaj sastojaka na reološka svojstva salatne majoneze [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2019 February 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:320476

M. Lijić, "Utjecaj sastojaka 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:109:320476