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master's thesis
Utjecaj dodatka različitih šećera i pH na stabilnost pigmenata u zamrznutoj kaši cikle

Rak, Sandra
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Cite this document

Rak, S. (2009). Utjecaj dodatka različitih šećera i pH na stabilnost pigmenata u zamrznutoj kaši cikle (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:432241

Rak, Sandra. "Utjecaj dodatka različitih šećera i pH na stabilnost pigmenata u zamrznutoj kaši cikle." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:432241

Rak, Sandra. "Utjecaj dodatka različitih šećera i pH na stabilnost pigmenata u zamrznutoj kaši cikle." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:432241

Rak, S. (2009). 'Utjecaj dodatka različitih šećera i pH na stabilnost pigmenata u zamrznutoj kaši cikle', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 25 March 2024, https://urn.nsk.hr/urn:nbn:hr:109:432241

Rak S. Utjecaj dodatka različitih šećera i pH na stabilnost pigmenata u zamrznutoj kaši cikle [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2024 March 25] Available at: https://urn.nsk.hr/urn:nbn:hr:109:432241

S. Rak, "Utjecaj dodatka različitih šećera i pH na stabilnost pigmenata u zamrznutoj kaši cikle", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:432241

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