master's thesis
Utjecaj dodatka šećera i hidrokoloida na aromatski profil pasta od maline

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

Cite this document

Kerekeš, A. (2015). Utjecaj dodatka šećera i hidrokoloida na aromatski profil pasta od maline (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:502142

Kerekeš, Anita. "Utjecaj dodatka šećera i hidrokoloida na aromatski profil pasta od maline." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:502142

Kerekeš, Anita. "Utjecaj dodatka šećera i hidrokoloida na aromatski profil pasta od maline." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:502142

Kerekeš, A. (2015). 'Utjecaj dodatka šećera i hidrokoloida na aromatski profil pasta od maline', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 September 2020, https://urn.nsk.hr/urn:nbn:hr:109:502142

Kerekeš A. Utjecaj dodatka šećera i hidrokoloida na aromatski profil pasta od maline [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2020 September 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:502142

A. Kerekeš, "Utjecaj dodatka šećera i hidrokoloida na aromatski profil pasta od maline", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:502142

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