professional thesis
Impact of process parameters and ingredients on reological parameters of oil –water emulsions

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

Jovičić, D. (2016). Utjecaj procesnih parametara i sastojaka na reološka svojstva emulzije ulja i vode (Professional thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:494190

Jovičić, Daria. "Utjecaj procesnih parametara i sastojaka na reološka svojstva emulzije ulja i vode." Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:494190

Jovičić, Daria. "Utjecaj procesnih parametara i sastojaka na reološka svojstva emulzije ulja i vode." Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:494190

Jovičić, D. (2016). 'Utjecaj procesnih parametara i sastojaka na reološka svojstva emulzije ulja i vode', Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 September 2019, https://urn.nsk.hr/urn:nbn:hr:109:494190

Jovičić D. Utjecaj procesnih parametara i sastojaka na reološka svojstva emulzije ulja i vode [Professional thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2019 September 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:494190

D. Jovičić, "Utjecaj procesnih parametara i sastojaka na reološka svojstva emulzije ulja i vode", Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:494190