University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Technology of Milk and Milk Products
Cite this document
Marinčić, M. (2017). Utjecaj ultrazvuka na taloženje proteina u slatkoj sirutki nakon toplinske obrade (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:866683
Marinčić, Marina. "Utjecaj ultrazvuka na taloženje proteina u slatkoj sirutki nakon toplinske obrade." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:866683
Marinčić, Marina. "Utjecaj ultrazvuka na taloženje proteina u slatkoj sirutki nakon toplinske obrade." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:866683
Marinčić, M. (2017). 'Utjecaj ultrazvuka na taloženje proteina u slatkoj sirutki nakon toplinske obrade', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:866683
Marinčić M. Utjecaj ultrazvuka na taloženje proteina u slatkoj sirutki nakon toplinske obrade [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 April 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:866683
M. Marinčić, "Utjecaj ultrazvuka na taloženje proteina u slatkoj sirutki nakon toplinske obrade", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:866683