master's thesis
Influence of ultrasound treatment on functional properties of whey proteins

Ivan Mesarov (2012)
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). 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 18 July 2019, 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 2019 July 18] 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