master's thesis
Influence of Pressure and Temperature on the Quality of Aronia Juice Concentrate by Reverse Osmosis

Petar Blažević (2014)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Cite this document...

Blažević, P. (2014). Utjecaj temperature i tlaka na kakvoću soka aronije kod koncentriranja reverznom osmozom (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:093326

Blažević, Petar. "Utjecaj temperature i tlaka na kakvoću soka aronije kod koncentriranja reverznom osmozom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:093326

Blažević, Petar. "Utjecaj temperature i tlaka na kakvoću soka aronije kod koncentriranja reverznom osmozom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:093326

Blažević, P. (2014). 'Utjecaj temperature i tlaka na kakvoću soka aronije kod koncentriranja reverznom osmozom', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 16 February 2019, https://urn.nsk.hr/urn:nbn:hr:109:093326

Blažević P. Utjecaj temperature i tlaka na kakvoću soka aronije kod koncentriranja reverznom osmozom [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2019 February 16] Available at: https://urn.nsk.hr/urn:nbn:hr:109:093326

P. Blažević, "Utjecaj temperature i tlaka na kakvoću soka aronije kod koncentriranja reverznom osmozom", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:093326