master's thesis
Mathematical modelling of the kinetics related to the change in colour of tea biscuits with the addition of the pomace from the grape variety Cabernet Sauvignon

Tena Balen (2019)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology
Cite this document

Balen, T. (2019). Matematičko modeliranje kinetike promjene boje čajnog peciva s dodatkom tropa grožđa sorte Cabernet Sauvignon (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:557744

Balen, Tena. "Matematičko modeliranje kinetike promjene boje čajnog peciva s dodatkom tropa grožđa sorte Cabernet Sauvignon." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:557744

Balen, Tena. "Matematičko modeliranje kinetike promjene boje čajnog peciva s dodatkom tropa grožđa sorte Cabernet Sauvignon." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:557744

Balen, T. (2019). 'Matematičko modeliranje kinetike promjene boje čajnog peciva s dodatkom tropa grožđa sorte Cabernet Sauvignon', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 24 October 2019, https://urn.nsk.hr/urn:nbn:hr:109:557744

Balen T. Matematičko modeliranje kinetike promjene boje čajnog peciva s dodatkom tropa grožđa sorte Cabernet Sauvignon [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2019 October 24] Available at: https://urn.nsk.hr/urn:nbn:hr:109:557744

T. Balen, "Matematičko modeliranje kinetike promjene boje čajnog peciva s dodatkom tropa grožđa sorte Cabernet Sauvignon", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:557744