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undergraduate thesis
Utjecaj sastojaka na reološka svojstva salatne majoneze

Lijić, Martina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

Cite this document

Lijić, M. (2012). Utjecaj sastojaka na reološka svojstva salatne majoneze (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:320476

Lijić, Martina. "Utjecaj sastojaka 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:109:320476

Lijić, Martina. "Utjecaj sastojaka 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:109:320476

Lijić, M. (2012). 'Utjecaj sastojaka na reološka svojstva salatne majoneze', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 13 May 2022, https://urn.nsk.hr/urn:nbn:hr:109:320476

Lijić M. Utjecaj sastojaka na reološka svojstva salatne majoneze [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2022 May 13] Available at: https://urn.nsk.hr/urn:nbn:hr:109:320476

M. Lijić, "Utjecaj sastojaka 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:109:320476

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