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undergraduate thesis
Utjecaj procesnih parametara na reološka svojstva salatne majoneze

Kostelac, Ivana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

Cite this document

Kostelac, I. (2012). Utjecaj procesnih parametara na reološka svojstva salatne majoneze (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:482230

Kostelac, Ivana. "Utjecaj procesnih parametara na reološka svojstva salatne majoneze." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:482230

Kostelac, Ivana. "Utjecaj procesnih parametara na reološka svojstva salatne majoneze." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:482230

Kostelac, I. (2012). 'Utjecaj procesnih parametara na reološka svojstva salatne majoneze', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 February 2021, https://urn.nsk.hr/urn:nbn:hr:109:482230

Kostelac I. Utjecaj procesnih parametara na reološka svojstva salatne majoneze [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2021 February 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:482230

I. Kostelac, "Utjecaj procesnih parametara na reološka svojstva salatne majoneze", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:482230

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