master's thesis
Influence of sugar addition and pH on pigment stability in red beet frozen puree

Sandra Rak (2009)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology
Cite this document...

Rak, S. (2009). Utjecaj dodatka različitih šećera i pH na stabilnost pigmenata u zamrznutoj kaši cikle (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:432241

Rak, Sandra. "Utjecaj dodatka različitih šećera i pH na stabilnost pigmenata u zamrznutoj kaši cikle." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:432241

Rak, Sandra. "Utjecaj dodatka različitih šećera i pH na stabilnost pigmenata u zamrznutoj kaši cikle." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:432241

Rak, S. (2009). 'Utjecaj dodatka različitih šećera i pH na stabilnost pigmenata u zamrznutoj kaši cikle', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 16 February 2019, https://urn.nsk.hr/urn:nbn:hr:109:432241

Rak S. Utjecaj dodatka različitih šećera i pH na stabilnost pigmenata u zamrznutoj kaši cikle [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2019 February 16] Available at: https://urn.nsk.hr/urn:nbn:hr:109:432241

S. Rak, "Utjecaj dodatka različitih šećera i pH na stabilnost pigmenata u zamrznutoj kaši cikle", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:432241