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 21 January 2020, 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 2020 January 21] 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

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