master's thesis
Influence of egg yolk and additives on rheologic behaviour oil/water emulsion

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

Švenda, M. (2009). Utjecaj žumanjka jajeta i dodataka na reološko ponašanje emulzije ulje/voda (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:763424

Švenda, Marijeta. "Utjecaj žumanjka jajeta i dodataka na reološko ponašanje emulzije ulje/voda." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:763424

Švenda, Marijeta. "Utjecaj žumanjka jajeta i dodataka na reološko ponašanje emulzije ulje/voda." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:763424

Švenda, M. (2009). 'Utjecaj žumanjka jajeta i dodataka na reološko ponašanje emulzije ulje/voda', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 February 2019, https://urn.nsk.hr/urn:nbn:hr:109:763424

Švenda M. Utjecaj žumanjka jajeta i dodataka na reološko ponašanje emulzije ulje/voda [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2019 February 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:763424

M. Švenda, "Utjecaj žumanjka jajeta i dodataka na reološko ponašanje emulzije ulje/voda", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:763424