master's thesis
Influence of homogenisation on the rheological properties of salad mayonnaise

Adela Albert (2013)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Cite this document...

Albert, A. (2013). Utjecaj procesa homogenizacije na reološke karakteristike salatne majoneze (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:675135

Albert, Adela. "Utjecaj procesa homogenizacije na reološke karakteristike salatne majoneze." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:675135

Albert, Adela. "Utjecaj procesa homogenizacije na reološke karakteristike salatne majoneze." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:675135

Albert, A. (2013). 'Utjecaj procesa homogenizacije na reološke karakteristike salatne majoneze', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 25 March 2019, https://urn.nsk.hr/urn:nbn:hr:109:675135

Albert A. Utjecaj procesa homogenizacije na reološke karakteristike salatne majoneze [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2019 March 25] Available at: https://urn.nsk.hr/urn:nbn:hr:109:675135

A. Albert, "Utjecaj procesa homogenizacije na reološke karakteristike salatne majoneze", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:675135