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undergraduate thesis
Proizvodnja majoneze i reološka svojstva

Marijana Jurašinović (2017)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Cite this document

Jurašinović, M. (2017). Proizvodnja majoneze i reološka svojstva (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:710209

Jurašinović, Marijana. "Proizvodnja majoneze i reološka svojstva." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:710209

Jurašinović, Marijana. "Proizvodnja majoneze i reološka svojstva." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:710209

Jurašinović, M. (2017). 'Proizvodnja majoneze i reološka svojstva', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 February 2020, https://urn.nsk.hr/urn:nbn:hr:109:710209

Jurašinović M. Proizvodnja majoneze i reološka svojstva [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2020 February 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:710209

M. Jurašinović, "Proizvodnja majoneze i reološka svojstva", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:710209

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