master's thesis
Ingredients and homogenization impact on rheological properties of salad mayonnaise with banana paste

Tanja Marković (2014)
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 23 April 2019, 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 2019 April 23] 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