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undergraduate thesis
Metode umjeravanja i mjerenje mase i količine punjenja predpakovina
2008. urn:nbn:hr:109:798963
Tosenberger, Mihaela
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Cite this document

Tosenberger, M. (2008). Metode umjeravanja i mjerenje mase i količine punjenja predpakovina (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:798963

Tosenberger, Mihaela. "Metode umjeravanja i mjerenje mase i količine punjenja predpakovina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2008. https://urn.nsk.hr/urn:nbn:hr:109:798963

Tosenberger, Mihaela. "Metode umjeravanja i mjerenje mase i količine punjenja predpakovina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2008. https://urn.nsk.hr/urn:nbn:hr:109:798963

Tosenberger, M. (2008). 'Metode umjeravanja i mjerenje mase i količine punjenja predpakovina', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 06 February 2025, https://urn.nsk.hr/urn:nbn:hr:109:798963

Tosenberger M. Metode umjeravanja i mjerenje mase i količine punjenja predpakovina [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2008 [cited 2025 February 06] Available at: https://urn.nsk.hr/urn:nbn:hr:109:798963

M. Tosenberger, "Metode umjeravanja i mjerenje mase i količine punjenja predpakovina", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2008. Available at: https://urn.nsk.hr/urn:nbn:hr:109:798963

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Metadata
TitleMetode umjeravanja i mjerenje mase i količine punjenja predpakovina
AuthorMihaela Tosenberger
MentorDamir Magdić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2008-07-02, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Rad ne sadrži sažetak.
Keywords
Languagecroatian
URN:NBNurn:nbn:hr:109:798963
ProjectNumber: 113-1130471-0451
Title: Prijenos topline i toplinska svojstva pri procesiranju hrane
Title: Heat transfer and thermal properties of food during processing
Leader: Bernarda Šeruga
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
ProjectNumber: 113-1130471-0592
Title: Nedestruktivne metode u procesima proizvodnje i čuvanja hrane
Title: Nondestructive methods in processes of food production and storage
Leader: Damir Magdić
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
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 PTFOS 2008. Digitalizirano ak. 2019./2020.
Created on2022-11-29 08:14:33