University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering
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Ranogajec, S. (2004). Utjecaj tretiranja visokim hidrostatskim tlakom na funkcionalna svojstva proteina sirutke (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:567413
Ranogajec, Silvija. "Utjecaj tretiranja visokim hidrostatskim tlakom na funkcionalna svojstva proteina sirutke." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2004. https://urn.nsk.hr/urn:nbn:hr:159:567413
Ranogajec, Silvija. "Utjecaj tretiranja visokim hidrostatskim tlakom na funkcionalna svojstva proteina sirutke." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2004. https://urn.nsk.hr/urn:nbn:hr:159:567413
Ranogajec, S. (2004). 'Utjecaj tretiranja visokim hidrostatskim tlakom na funkcionalna svojstva proteina sirutke', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 24 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:567413
Ranogajec S. Utjecaj tretiranja visokim hidrostatskim tlakom na funkcionalna svojstva proteina sirutke [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2004 [cited 2024 April 24] Available at: https://urn.nsk.hr/urn:nbn:hr:159:567413
S. Ranogajec, "Utjecaj tretiranja visokim hidrostatskim tlakom na funkcionalna svojstva proteina sirutke", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2004. Available at: https://urn.nsk.hr/urn:nbn:hr:159:567413