undergraduate thesis
Infleunece of ingredients on the rheological properties of mayonnaise
final thesis

Diana Foruglaš (2014)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Cite this document...

Foruglaš, D. (2014). Utjecaj sastojaka na reološka svojstva majoneze : završni rad (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:597911

Foruglaš, Diana. "Utjecaj sastojaka na reološka svojstva majoneze : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:597911

Foruglaš, Diana. "Utjecaj sastojaka na reološka svojstva majoneze : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:597911

Foruglaš, D. (2014). 'Utjecaj sastojaka na reološka svojstva majoneze : završni rad', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 21 March 2019, https://urn.nsk.hr/urn:nbn:hr:109:597911

Foruglaš D. Utjecaj sastojaka na reološka svojstva majoneze : završni rad [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2019 March 21] Available at: https://urn.nsk.hr/urn:nbn:hr:109:597911

D. Foruglaš, "Utjecaj sastojaka na reološka svojstva majoneze : završni rad", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:597911