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undergraduate thesis
Comparison of methods for determination of dry matter in the thermally processed milk

Nikolina Božičević (2012)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Milk and Milk Products
Cite this document

Božičević, N. (2012). Usporedba metoda određivanja udjela suhe tvari u toplinski obrađenom mlijeku (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:172269

Božičević, Nikolina. "Usporedba metoda određivanja udjela suhe tvari u toplinski obrađenom mlijeku." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:172269

Božičević, Nikolina. "Usporedba metoda određivanja udjela suhe tvari u toplinski obrađenom mlijeku." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:172269

Božičević, N. (2012). 'Usporedba metoda određivanja udjela suhe tvari u toplinski obrađenom mlijeku', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 14 October 2019, https://urn.nsk.hr/urn:nbn:hr:159:172269

Božičević N. Usporedba metoda određivanja udjela suhe tvari u toplinski obrađenom mlijeku [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2019 October 14] Available at: https://urn.nsk.hr/urn:nbn:hr:159:172269

N. Božičević, "Usporedba metoda određivanja udjela suhe tvari u toplinski obrađenom mlijeku", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:172269