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master's thesis
Utjecaj temperature i tlaka na kakvoću soka aronije kod koncentriranja reverznom osmozom

Blažević, Petar
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Cite this document

Blažević, P. (2014). Utjecaj temperature i tlaka na kakvoću soka aronije kod koncentriranja reverznom osmozom (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:093326

Blažević, Petar. "Utjecaj temperature i tlaka na kakvoću soka aronije kod koncentriranja reverznom osmozom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:093326

Blažević, Petar. "Utjecaj temperature i tlaka na kakvoću soka aronije kod koncentriranja reverznom osmozom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:093326

Blažević, P. (2014). 'Utjecaj temperature i tlaka na kakvoću soka aronije kod koncentriranja reverznom osmozom', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 29 September 2020, https://urn.nsk.hr/urn:nbn:hr:109:093326

Blažević P. Utjecaj temperature i tlaka na kakvoću soka aronije kod koncentriranja reverznom osmozom [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2020 September 29] Available at: https://urn.nsk.hr/urn:nbn:hr:109:093326

P. Blažević, "Utjecaj temperature i tlaka na kakvoću soka aronije kod koncentriranja reverznom osmozom", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:093326

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