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undergraduate thesis
Utjecaj sastojaka na reološka svojstva salatne majoneze s dodatkom pulpe dinje

Lijić, Andrea
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

Cite this document

Lijić, A. (2013). Utjecaj sastojaka na reološka svojstva salatne majoneze s dodatkom pulpe dinje (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:099480

Lijić, Andrea. "Utjecaj sastojaka na reološka svojstva salatne majoneze s dodatkom pulpe dinje." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:099480

Lijić, Andrea. "Utjecaj sastojaka na reološka svojstva salatne majoneze s dodatkom pulpe dinje." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:099480

Lijić, A. (2013). 'Utjecaj sastojaka na reološka svojstva salatne majoneze s dodatkom pulpe dinje', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 25 November 2020, https://urn.nsk.hr/urn:nbn:hr:109:099480

Lijić A. Utjecaj sastojaka na reološka svojstva salatne majoneze s dodatkom pulpe dinje [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2020 November 25] Available at: https://urn.nsk.hr/urn:nbn:hr:109:099480

A. Lijić, "Utjecaj sastojaka na reološka svojstva salatne majoneze s dodatkom pulpe dinje", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:099480

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