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). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. 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 20 October 2024, 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 2024 October 20] 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