prikaz prve stranice dokumenta Reološke karakteristike sladoledne smjese s dodatkom kurkume i crnog papra
Embargo period 2025-10-01
master's thesis
Reološke karakteristike sladoledne smjese s dodatkom kurkume i crnog papra

Nikolić, Tihana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology

Cite this document

Nikolić, T. (2023). Reološke karakteristike sladoledne smjese s dodatkom kurkume i crnog papra (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:263285

Nikolić, Tihana. "Reološke karakteristike sladoledne smjese s dodatkom kurkume i crnog papra." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:263285

Nikolić, Tihana. "Reološke karakteristike sladoledne smjese s dodatkom kurkume i crnog papra." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:263285

Nikolić, T. (2023). 'Reološke karakteristike sladoledne smjese s dodatkom kurkume i crnog papra', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 06 July 2024, https://urn.nsk.hr/urn:nbn:hr:109:263285

Nikolić T. Reološke karakteristike sladoledne smjese s dodatkom kurkume i crnog papra [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2024 July 06] Available at: https://urn.nsk.hr/urn:nbn:hr:109:263285

T. Nikolić, "Reološke karakteristike sladoledne smjese s dodatkom kurkume i crnog papra", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:263285

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