master's thesis
Influence of sugars and hydrocolloids addition on aromatic profile of raspberry cream fillings

Anita Kerekeš (2015)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Cite this document...

Kerekeš, A. (2015). Utjecaj dodatka šećera i hidrokoloida na aromatski profil pasta od maline (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:502142

Kerekeš, Anita. "Utjecaj dodatka šećera i hidrokoloida na aromatski profil pasta od maline." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:502142

Kerekeš, Anita. "Utjecaj dodatka šećera i hidrokoloida na aromatski profil pasta od maline." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:502142

Kerekeš, A. (2015). 'Utjecaj dodatka šećera i hidrokoloida na aromatski profil pasta od maline', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 20 March 2019, https://urn.nsk.hr/urn:nbn:hr:109:502142

Kerekeš A. Utjecaj dodatka šećera i hidrokoloida na aromatski profil pasta od maline [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2019 March 20] Available at: https://urn.nsk.hr/urn:nbn:hr:109:502142

A. Kerekeš, "Utjecaj dodatka šećera i hidrokoloida na aromatski profil pasta od maline", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:502142