undergraduate thesis
Influence of homogenization on rheological properties of salad mayonnaise with addition of mango pulp

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

Petrić, S. (2016). Utjecaj homogenizacije na reološka svojstva salatne majoneze s dodatkom pulpe manga (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:102886

Petrić, Sofija. "Utjecaj homogenizacije na reološka svojstva salatne majoneze s dodatkom pulpe manga." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:102886

Petrić, Sofija. "Utjecaj homogenizacije na reološka svojstva salatne majoneze s dodatkom pulpe manga." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:102886

Petrić, S. (2016). 'Utjecaj homogenizacije na reološka svojstva salatne majoneze s dodatkom pulpe manga', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 August 2019, https://urn.nsk.hr/urn:nbn:hr:109:102886

Petrić S. Utjecaj homogenizacije na reološka svojstva salatne majoneze s dodatkom pulpe manga [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2019 August 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:102886

S. Petrić, "Utjecaj homogenizacije na reološka svojstva salatne majoneze s dodatkom pulpe manga", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:102886