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master's thesis
Utjecaj sastojaka na reološka svojstva namaza od lješnjaka

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

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Prpić, I. (2011). Utjecaj sastojaka na reološka svojstva namaza od lješnjaka (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:782454

Prpić, Iva. "Utjecaj sastojaka na reološka svojstva namaza od lješnjaka." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:782454

Prpić, Iva. "Utjecaj sastojaka na reološka svojstva namaza od lješnjaka." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:782454

Prpić, I. (2011). 'Utjecaj sastojaka na reološka svojstva namaza od lješnjaka', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 18 June 2024, https://urn.nsk.hr/urn:nbn:hr:109:782454

Prpić I. Utjecaj sastojaka na reološka svojstva namaza od lješnjaka [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2024 June 18] Available at: https://urn.nsk.hr/urn:nbn:hr:109:782454

I. Prpić, "Utjecaj sastojaka na reološka svojstva namaza od lješnjaka", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:782454

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