master's thesis
Posibility of replacement od sodium chloride by potassium chloride in the production of cooked cheese

Antonia Huđek (2018)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology
Cite this document

Huđek, A. (2018). Ispitivanje mogućnosti zamjene natrijevog klorida kalijevim kloridom u proizvodnji kuhanog sira (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:607185

Huđek, Antonia. "Ispitivanje mogućnosti zamjene natrijevog klorida kalijevim kloridom u proizvodnji kuhanog sira." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:607185

Huđek, Antonia. "Ispitivanje mogućnosti zamjene natrijevog klorida kalijevim kloridom u proizvodnji kuhanog sira." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:607185

Huđek, A. (2018). 'Ispitivanje mogućnosti zamjene natrijevog klorida kalijevim kloridom u proizvodnji kuhanog sira', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 September 2019, https://urn.nsk.hr/urn:nbn:hr:109:607185

Huđek A. Ispitivanje mogućnosti zamjene natrijevog klorida kalijevim kloridom u proizvodnji kuhanog sira [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2019 September 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:607185

A. Huđek, "Ispitivanje mogućnosti zamjene natrijevog klorida kalijevim kloridom u proizvodnji kuhanog sira", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:607185