professional thesis
Prevention of color formation during the production of white sugar

Mira Tucaković (2016)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology
Cite this document...

Tucaković, M. (2016). Sprječavanje nastanka boje tijekom proizvodnje bijelog šećera (Professional thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:954187

Tucaković, Mira. "Sprječavanje nastanka boje tijekom proizvodnje bijelog šećera." Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:954187

Tucaković, Mira. "Sprječavanje nastanka boje tijekom proizvodnje bijelog šećera." Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:954187

Tucaković, M. (2016). 'Sprječavanje nastanka boje tijekom proizvodnje bijelog šećera', Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 August 2019, https://urn.nsk.hr/urn:nbn:hr:109:954187

Tucaković M. Sprječavanje nastanka boje tijekom proizvodnje bijelog šećera [Professional thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2019 August 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:954187

M. Tucaković, "Sprječavanje nastanka boje tijekom proizvodnje bijelog šećera", Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:954187