master's thesis
Utjecaj sastojaka i homogenizacije na reološka svojstva salatne majoneze s kašom banane

Marković, Tanja
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Cite this document

Marković, T. (2014). Utjecaj sastojaka i homogenizacije na reološka svojstva salatne majoneze s kašom banane (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:472705

Marković, Tanja. "Utjecaj sastojaka i homogenizacije na reološka svojstva salatne majoneze s kašom banane." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:472705

Marković, Tanja. "Utjecaj sastojaka i homogenizacije na reološka svojstva salatne majoneze s kašom banane." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:472705

Marković, T. (2014). 'Utjecaj sastojaka i homogenizacije na reološka svojstva salatne majoneze s kašom banane', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 21 October 2020, https://urn.nsk.hr/urn:nbn:hr:109:472705

Marković T. Utjecaj sastojaka i homogenizacije na reološka svojstva salatne majoneze s kašom banane [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2020 October 21] Available at: https://urn.nsk.hr/urn:nbn:hr:109:472705

T. Marković, "Utjecaj sastojaka i homogenizacije na reološka svojstva salatne majoneze s kašom banane", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:472705

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