master's thesis
Heat-acid coagulation of milk using different organic acids

Nataša Kojić (2017)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology
Cite this document...

Kojić, N. (2017). Kiselinsko-toplinska koagulacija mlijeka pomoću različitih organskih kiselina (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:860222

Kojić, Nataša. "Kiselinsko-toplinska koagulacija mlijeka pomoću različitih organskih kiselina." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:860222

Kojić, Nataša. "Kiselinsko-toplinska koagulacija mlijeka pomoću različitih organskih kiselina." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:860222

Kojić, N. (2017). 'Kiselinsko-toplinska koagulacija mlijeka pomoću različitih organskih kiselina', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 August 2019, https://urn.nsk.hr/urn:nbn:hr:109:860222

Kojić N. Kiselinsko-toplinska koagulacija mlijeka pomoću različitih organskih kiselina [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2019 August 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:860222

N. Kojić, "Kiselinsko-toplinska koagulacija mlijeka pomoću različitih organskih kiselina", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:860222