undergraduate thesis
Reološke karakteristike salatne majoneze s dodatkom pulpe marelice

Ibrišimović, Martina (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 06 July 2020, 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 2020 July 06] 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

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