Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY Department of Food Technologies Sub-department of Food Engineering
Cite this document
Rukavina, J. (2016). Zadržavanje tvari boje i arome u soku aronije tijekom koncentriranja nanofiltracijom (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:554420
Rukavina, Josipa. "Zadržavanje tvari boje i arome u soku aronije tijekom koncentriranja nanofiltracijom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:554420
Rukavina, Josipa. "Zadržavanje tvari boje i arome u soku aronije tijekom koncentriranja nanofiltracijom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:554420
Rukavina, J. (2016). 'Zadržavanje tvari boje i arome u soku aronije tijekom koncentriranja nanofiltracijom', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 05 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:554420
Rukavina J. Zadržavanje tvari boje i arome u soku aronije tijekom koncentriranja nanofiltracijom [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2024 November 05] Available at: https://urn.nsk.hr/urn:nbn:hr:109:554420
J. Rukavina, "Zadržavanje tvari boje i arome u soku aronije tijekom koncentriranja nanofiltracijom", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:554420