master's thesis
Rheological behaviour of oil/water emulsion formed off various egg yolk types and additives

Romina Hrastić (2009)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Cite this document...

Hrastić, R. (2009). Reološko ponašanje emulzije ulje/voda izrađene različitim žumanjkom jajeta i dodacima (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:600784

Hrastić, Romina. "Reološko ponašanje emulzije ulje/voda izrađene različitim žumanjkom jajeta i dodacima." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:600784

Hrastić, Romina. "Reološko ponašanje emulzije ulje/voda izrađene različitim žumanjkom jajeta i dodacima." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:600784

Hrastić, R. (2009). 'Reološko ponašanje emulzije ulje/voda izrađene različitim žumanjkom jajeta i dodacima', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 20 February 2019, https://urn.nsk.hr/urn:nbn:hr:109:600784

Hrastić R. Reološko ponašanje emulzije ulje/voda izrađene različitim žumanjkom jajeta i dodacima [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2019 February 20] Available at: https://urn.nsk.hr/urn:nbn:hr:109:600784

R. Hrastić, "Reološko ponašanje emulzije ulje/voda izrađene različitim žumanjkom jajeta i dodacima", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:600784