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professional thesis
Utjecaj vrste ulja, ugljikohidrata i žumanjaka na reološka svojstva majoneze

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

Cite this document

Sikra, S. (2011). Utjecaj vrste ulja, ugljikohidrata i žumanjaka na reološka svojstva majoneze (Professional thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:497982

Sikra, Suzana. "Utjecaj vrste ulja, ugljikohidrata i žumanjaka na reološka svojstva majoneze." Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:497982

Sikra, Suzana. "Utjecaj vrste ulja, ugljikohidrata i žumanjaka na reološka svojstva majoneze." Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:497982

Sikra, S. (2011). 'Utjecaj vrste ulja, ugljikohidrata i žumanjaka na reološka svojstva majoneze', Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 October 2020, https://urn.nsk.hr/urn:nbn:hr:109:497982

Sikra S. Utjecaj vrste ulja, ugljikohidrata i žumanjaka na reološka svojstva majoneze [Professional thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2020 October 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:497982

S. Sikra, "Utjecaj vrste ulja, ugljikohidrata i žumanjaka na reološka svojstva majoneze", Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:497982

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