undergraduate thesis
Production of mayonnaise and its rheological properties

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 April 2019, 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 2019 April 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