undergraduate thesis
Utjecaj sastojaka na reološka svojstva salatne majoneze s dodatkom pulpe manga

Majstorović, Tamara
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

Cite this document

Majstorović, T. (2015). Utjecaj sastojaka na reološka svojstva salatne majoneze s dodatkom pulpe manga (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:618809

Majstorović, Tamara. "Utjecaj sastojaka na reološka svojstva salatne majoneze s dodatkom pulpe manga." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:618809

Majstorović, Tamara. "Utjecaj sastojaka na reološka svojstva salatne majoneze s dodatkom pulpe manga." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:618809

Majstorović, T. (2015). 'Utjecaj sastojaka na reološka svojstva salatne majoneze s dodatkom pulpe manga', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 27 November 2022, https://urn.nsk.hr/urn:nbn:hr:109:618809

Majstorović T. Utjecaj sastojaka na reološka svojstva salatne majoneze s dodatkom pulpe manga [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2022 November 27] Available at: https://urn.nsk.hr/urn:nbn:hr:109:618809

T. Majstorović, "Utjecaj sastojaka na reološka svojstva salatne majoneze s dodatkom pulpe manga", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:618809

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