undergraduate thesis
Utjecaj homogenizacije na reološke karakteristike salatne majoneze s dodatkom pulpe marelice

Posavec, Sara
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

Cite this document

Posavec, S. (2016). Utjecaj homogenizacije na reološke karakteristike salatne majoneze s dodatkom pulpe marelice (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:278679

Posavec, Sara. "Utjecaj homogenizacije na reološke karakteristike salatne majoneze s dodatkom pulpe marelice." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:278679

Posavec, Sara. "Utjecaj homogenizacije na reološke karakteristike salatne majoneze s dodatkom pulpe marelice." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:278679

Posavec, S. (2016). 'Utjecaj homogenizacije na reološke karakteristike salatne majoneze s dodatkom pulpe marelice', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 28 November 2020, https://urn.nsk.hr/urn:nbn:hr:109:278679

Posavec S. Utjecaj homogenizacije na reološke karakteristike salatne majoneze s dodatkom pulpe marelice [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2020 November 28] Available at: https://urn.nsk.hr/urn:nbn:hr:109:278679

S. Posavec, "Utjecaj homogenizacije na reološke karakteristike salatne majoneze s dodatkom pulpe marelice", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:278679

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