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master's thesis
Utjecaj ultrazvučne obrade na funkcionalna svojstva proteina sirutke

Mesarov, Ivan
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Processes Engineering

Cite this document

Mesarov, I. (2012). Utjecaj ultrazvučne obrade 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:159:474364

Mesarov, Ivan. "Utjecaj ultrazvučne obrade na funkcionalna svojstva proteina sirutke." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:474364

Mesarov, Ivan. "Utjecaj ultrazvučne obrade na funkcionalna svojstva proteina sirutke." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:474364

Mesarov, I. (2012). 'Utjecaj ultrazvučne obrade na funkcionalna svojstva proteina sirutke', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 05 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:474364

Mesarov I. Utjecaj ultrazvučne obrade na funkcionalna svojstva proteina sirutke [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 October 05] Available at: https://urn.nsk.hr/urn:nbn:hr:159:474364

I. Mesarov, "Utjecaj ultrazvučne obrade na funkcionalna svojstva proteina sirutke", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:474364

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