master's thesis
Process optimization of whey microfiltration at 20°C

Marija Šućurović (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...

Šućurović, M. (2011). Optimiranje procesa mikrofiltracije sirutke pri temperaturi 20 °C (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:319549

Šućurović, Marija. "Optimiranje procesa mikrofiltracije sirutke pri temperaturi 20 °C." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:319549

Šućurović, Marija. "Optimiranje procesa mikrofiltracije sirutke pri temperaturi 20 °C." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:319549

Šućurović, M. (2011). 'Optimiranje procesa mikrofiltracije sirutke pri temperaturi 20 °C', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 July 2019, https://urn.nsk.hr/urn:nbn:hr:159:319549

Šućurović M. Optimiranje procesa mikrofiltracije sirutke pri temperaturi 20 °C [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2019 July 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:319549

M. Šućurović, "Optimiranje procesa mikrofiltracije sirutke pri temperaturi 20 °C", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:319549