master's thesis
Influence of different sugars on the glass transition temperature of osmotic dehydrated orange peel

Monika Bušnja (2015)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Cite this document...

Bušnja, M. (2015). Utjecaj različitih šećera na temperaturu staklastog prijelaza osmotski dehidratirane kore naranče (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:941293

Bušnja, Monika. "Utjecaj različitih šećera na temperaturu staklastog prijelaza osmotski dehidratirane kore naranče." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:941293

Bušnja, Monika. "Utjecaj različitih šećera na temperaturu staklastog prijelaza osmotski dehidratirane kore naranče." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:941293

Bušnja, M. (2015). 'Utjecaj različitih šećera na temperaturu staklastog prijelaza osmotski dehidratirane kore naranče', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 February 2019, https://urn.nsk.hr/urn:nbn:hr:109:941293

Bušnja M. Utjecaj različitih šećera na temperaturu staklastog prijelaza osmotski dehidratirane kore naranče [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2019 February 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:941293

M. Bušnja, "Utjecaj različitih šećera na temperaturu staklastog prijelaza osmotski dehidratirane kore naranče", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:941293