master's thesis
Rheological caracteristics of salad mayonnaise with chicken and quail egg yolk

Valentina Panzalović (2015)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Cite this document

Panzalović, V. (2015). Reološke karakteristike salatne majoneze sa žumanjkom jajeta kokoši i prepelice (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:777700

Panzalović, Valentina. "Reološke karakteristike salatne majoneze sa žumanjkom jajeta kokoši i prepelice." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:777700

Panzalović, Valentina. "Reološke karakteristike salatne majoneze sa žumanjkom jajeta kokoši i prepelice." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:777700

Panzalović, V. (2015). 'Reološke karakteristike salatne majoneze sa žumanjkom jajeta kokoši i prepelice', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 24 October 2019, https://urn.nsk.hr/urn:nbn:hr:109:777700

Panzalović V. Reološke karakteristike salatne majoneze sa žumanjkom jajeta kokoši i prepelice [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2019 October 24] Available at: https://urn.nsk.hr/urn:nbn:hr:109:777700

V. Panzalović, "Reološke karakteristike salatne majoneze sa žumanjkom jajeta kokoši i prepelice", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:777700