undergraduate thesis
Rheological characteristics of salad mayonnaise with the addition of apricot pulp

Martina Ibrišimović (2016)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Cite this document...

Ibrišimović, M. (2016). Reološke karakteristike salatne majoneze s dodatkom pulpe marelice (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:068744

Ibrišimović, Martina. "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:109:068744

Ibrišimović, Martina. "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:109:068744

Ibrišimović, M. (2016). 'Reološke karakteristike salatne majoneze s dodatkom pulpe marelice', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 21 August 2019, https://urn.nsk.hr/urn:nbn:hr:109:068744

Ibrišimović M. Reološke karakteristike salatne majoneze s dodatkom pulpe marelice [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2019 August 21] Available at: https://urn.nsk.hr/urn:nbn:hr:109:068744

M. Ibrišimović, "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:109:068744