Ponašanje škroba i glutena na ekstrakciju vodom i brzinu enzimskog razlaganja uree, pod uslovima proizvodnje škrobamida

Davidović, Dušanka

prikaz prve stranice dokumenta Ponašanje škroba i glutena na ekstrakciju vodom i brzinu enzimskog razlaganja uree, pod uslovima proizvodnje škrobamida

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master's thesis

Ponašanje škroba i glutena na ekstrakciju vodom i brzinu enzimskog razlaganja uree, pod uslovima proizvodnje škrobamida

1977. urn:nbn:hr:109:697830

Davidović, Dušanka

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

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APA 6th Edition

Davidović, D. (1977). Ponašanje škroba i glutena na ekstrakciju vodom i brzinu enzimskog razlaganja uree, pod uslovima proizvodnje škrobamida (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:697830

MLA 8th Edition

Davidović, Dušanka. "Ponašanje škroba i glutena na ekstrakciju vodom i brzinu enzimskog razlaganja uree, pod uslovima proizvodnje škrobamida." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 1977. https://urn.nsk.hr/urn:nbn:hr:109:697830

Chicago 17th Edition

Davidović, Dušanka. "Ponašanje škroba i glutena na ekstrakciju vodom i brzinu enzimskog razlaganja uree, pod uslovima proizvodnje škrobamida." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 1977. https://urn.nsk.hr/urn:nbn:hr:109:697830

Harvard

Davidović, D. (1977). 'Ponašanje škroba i glutena na ekstrakciju vodom i brzinu enzimskog razlaganja uree, pod uslovima proizvodnje škrobamida', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 30 March 2023, https://urn.nsk.hr/urn:nbn:hr:109:697830

Vancouver

Davidović D. Ponašanje škroba i glutena na ekstrakciju vodom i brzinu enzimskog razlaganja uree, pod uslovima proizvodnje škrobamida [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 1977 [cited 2023 March 30] Available at: https://urn.nsk.hr/urn:nbn:hr:109:697830

IEEE

D. Davidović, "Ponašanje škroba i glutena na ekstrakciju vodom i brzinu enzimskog razlaganja uree, pod uslovima proizvodnje škrobamida", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 1977. Available at: https://urn.nsk.hr/urn:nbn:hr:109:697830

Cite this item: https://urn.nsk.hr/urn:nbn:hr:109:697830

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Metadata

Title	Ponašanje škroba i glutena na ekstrakciju vodom i brzinu enzimskog razlaganja uree, pod uslovima proizvodnje škrobamida
Author	Dušanka Davidović
Mentor	Nikola Faller (mentor)
Granter	Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY (Department of Food Technologies) (Sub-department of Food Engineering) Osijek
Defense date and country	1977-09, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology
Abstract	Rad ne sadrži sažetak.
Keywords
Language	croatian
URN:NBN	urn:nbn:hr:109:697830
Study programme	Title: Food Engineering Study programme type: university Study level: graduate Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resource	Text
File origin	Reformatted digital
Access conditions	Access restricted to students and staff of home institution
Terms of use
Public note	Rad je izrađen na Biotehničko znanstveno nastavnom centru, Prehrambeno-tehnološkom fakultetu Sveučilišta u Osijeku. (28/1810) Digitalizirano ak. 2019./2020.
Created on	2022-11-15 08:50:37