University of Zagreb Faculty of Food Technology and Biotechnology Department of Process Engineering Laboratory for Unit Operations
Cite this document
Jambrović, E. (2018). Utjecaj ultrazvuka visokog intenziteta na fizikalna svojstva soka od mrkve (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:287562
Jambrović, Ema. "Utjecaj ultrazvuka visokog intenziteta na fizikalna svojstva soka od mrkve." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:287562
Jambrović, Ema. "Utjecaj ultrazvuka visokog intenziteta na fizikalna svojstva soka od mrkve." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:287562
Jambrović, E. (2018). 'Utjecaj ultrazvuka visokog intenziteta na fizikalna svojstva soka od mrkve', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:287562
Jambrović E. Utjecaj ultrazvuka visokog intenziteta na fizikalna svojstva soka od mrkve [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 May 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:287562
E. Jambrović, "Utjecaj ultrazvuka visokog intenziteta na fizikalna svojstva soka od mrkve", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:287562