master's thesis
Modeling of tea biscuit browning kinetics during baking

Ivana Ivić (2014)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Modelling, Optimisation and Automatisation
Cite this document...

Ivić, I. (2014). Modeliranje promjene boje čajnog peciva tijekom pečenja (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:583305

Ivić, Ivana. "Modeliranje promjene boje čajnog peciva tijekom pečenja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:583305

Ivić, Ivana. "Modeliranje promjene boje čajnog peciva tijekom pečenja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:583305

Ivić, I. (2014). 'Modeliranje promjene boje čajnog peciva tijekom pečenja', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 20 April 2019, https://urn.nsk.hr/urn:nbn:hr:109:583305

Ivić I. Modeliranje promjene boje čajnog peciva tijekom pečenja [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2019 April 20] Available at: https://urn.nsk.hr/urn:nbn:hr:109:583305

I. Ivić, "Modeliranje promjene boje čajnog peciva tijekom pečenja", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:583305