master's thesis
Reološke karakteristike salatne majoneze s dodatkom kaše jabuke

Slobođan, Matea
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Cite this document

Slobođan, M. (2022). Reološke karakteristike salatne majoneze s dodatkom kaše jabuke (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:980527

Slobođan, Matea. "Reološke karakteristike salatne majoneze s dodatkom kaše jabuke." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:980527

Slobođan, Matea. "Reološke karakteristike salatne majoneze s dodatkom kaše jabuke." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:980527

Slobođan, M. (2022). 'Reološke karakteristike salatne majoneze s dodatkom kaše jabuke', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 June 2024, https://urn.nsk.hr/urn:nbn:hr:109:980527

Slobođan M. Reološke karakteristike salatne majoneze s dodatkom kaše jabuke [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2022 [cited 2024 June 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:980527

M. Slobođan, "Reološke karakteristike salatne majoneze s dodatkom kaše jabuke", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:109:980527

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