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undergraduate thesis
Utjecaj procesnih parametara na reološka svojstva salatne majoneze

Kostelac, Ivana (2012)
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 06 June 2020, 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 2020 June 06] 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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