University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Meat and Fish Technology
Cite this document
Lukač, M. (2016). Utjecaj dodatka limunske kiseline na funkcionalna svojstva tekućih pasteriziranih jaja (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:989094
Lukač, Magi. "Utjecaj dodatka limunske kiseline na funkcionalna svojstva tekućih pasteriziranih jaja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:989094
Lukač, Magi. "Utjecaj dodatka limunske kiseline na funkcionalna svojstva tekućih pasteriziranih jaja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:989094
Lukač, M. (2016). 'Utjecaj dodatka limunske kiseline na funkcionalna svojstva tekućih pasteriziranih jaja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:989094
Lukač M. Utjecaj dodatka limunske kiseline na funkcionalna svojstva tekućih pasteriziranih jaja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:989094
M. Lukač, "Utjecaj dodatka limunske kiseline na funkcionalna svojstva tekućih pasteriziranih jaja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:989094