master's thesis
Process optimization of whey microfiltration at 40 °C

Ivana Abramović (2011)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Milk and Milk Products
Cite this document...

Abramović, I. (2011). Optimiranje procesa mikrofiltracije sirutke pri temperaturi 40 °C (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:176195

Abramović, Ivana. "Optimiranje procesa mikrofiltracije sirutke pri temperaturi 40 °C." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:176195

Abramović, Ivana. "Optimiranje procesa mikrofiltracije sirutke pri temperaturi 40 °C." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:176195

Abramović, I. (2011). 'Optimiranje procesa mikrofiltracije sirutke pri temperaturi 40 °C', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:176195

Abramović I. Optimiranje procesa mikrofiltracije sirutke pri temperaturi 40 °C [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2019 August 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:176195

I. Abramović, "Optimiranje procesa mikrofiltracije sirutke pri temperaturi 40 °C", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:176195