prikaz prve stranice dokumenta Utjecaj sastojaka i homogenizacije na reološka svojstva salatne majoneze s dodatkom kaše bundeve
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professional thesis
Utjecaj sastojaka i homogenizacije na reološka svojstva salatne majoneze s dodatkom kaše bundeve

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

Cite this document

Mikec, D. (2014). Utjecaj sastojaka i homogenizacije na reološka svojstva salatne majoneze s dodatkom kaše bundeve (Professional thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:316963

Mikec, Darko. "Utjecaj sastojaka i homogenizacije na reološka svojstva salatne majoneze s dodatkom kaše bundeve." Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:316963

Mikec, Darko. "Utjecaj sastojaka i homogenizacije na reološka svojstva salatne majoneze s dodatkom kaše bundeve." Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:316963

Mikec, D. (2014). 'Utjecaj sastojaka i homogenizacije na reološka svojstva salatne majoneze s dodatkom kaše bundeve', Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 20 October 2020, https://urn.nsk.hr/urn:nbn:hr:109:316963

Mikec D. Utjecaj sastojaka i homogenizacije na reološka svojstva salatne majoneze s dodatkom kaše bundeve [Professional thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2020 October 20] Available at: https://urn.nsk.hr/urn:nbn:hr:109:316963

D. Mikec, "Utjecaj sastojaka i homogenizacije na reološka svojstva salatne majoneze s dodatkom kaše bundeve", Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:316963

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