master's thesis
Influence cold pressing walnut on utilization of oil and rheological properties spread of walnut johnnycake

Diana Foruglaš (2016)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Cite this document...

Foruglaš, D. (2016). Utjecaj hladnog prešanja oraha na iskorištenje ulja i reološka svojstva namaza od orahove pogače (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:077009

Foruglaš, Diana. "Utjecaj hladnog prešanja oraha na iskorištenje ulja i reološka svojstva namaza od orahove pogače." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:077009

Foruglaš, Diana. "Utjecaj hladnog prešanja oraha na iskorištenje ulja i reološka svojstva namaza od orahove pogače." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:077009

Foruglaš, D. (2016). 'Utjecaj hladnog prešanja oraha na iskorištenje ulja i reološka svojstva namaza od orahove pogače', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 17 June 2019, https://urn.nsk.hr/urn:nbn:hr:109:077009

Foruglaš D. Utjecaj hladnog prešanja oraha na iskorištenje ulja i reološka svojstva namaza od orahove pogače [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2019 June 17] Available at: https://urn.nsk.hr/urn:nbn:hr:109:077009

D. Foruglaš, "Utjecaj hladnog prešanja oraha na iskorištenje ulja i reološka svojstva namaza od orahove pogače", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:077009