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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

Cite this document

Davidović, D. (1977). 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. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:697830

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

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

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 07 February 2025, https://urn.nsk.hr/urn:nbn:hr:109:697830

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 2025 February 07] Available at: https://urn.nsk.hr/urn:nbn:hr:109:697830

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

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Metadata
TitlePonašanje škroba i glutena na ekstrakciju vodom i brzinu enzimskog razlaganja uree, pod uslovima proizvodnje škrobamida
AuthorDušanka Davidović
MentorNikola Faller (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country1977-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Rad ne sadrži sažetak.
Keywords
Languagecroatian
URN:NBNurn:nbn:hr:109:697830
Study programmeTitle: 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 resourceText
File originReformatted digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Public noteRad je izrađen na Biotehničko znanstveno nastavnom centru, Prehrambeno-tehnološkom fakultetu Sveučilišta u Osijeku. (28/1810) Digitalizirano ak. 2019./2020.
Created on2022-11-15 08:50:37