master's thesis
Rheological and textural properties of eggs enriched omega-3 fatty acids

Sanja Čeko (2011)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Meat and Fish Technology
Cite this document...

Čeko, S. (2011). Reološka i teksturalna svojstva jaja obogaćena omega-3 masnim kiselinama (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:907649

Čeko, Sanja. "Reološka i teksturalna svojstva jaja obogaćena omega-3 masnim kiselinama." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:907649

Čeko, Sanja. "Reološka i teksturalna svojstva jaja obogaćena omega-3 masnim kiselinama." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:907649

Čeko, S. (2011). 'Reološka i teksturalna svojstva jaja obogaćena omega-3 masnim kiselinama', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 July 2019, https://urn.nsk.hr/urn:nbn:hr:159:907649

Čeko S. Reološka i teksturalna svojstva jaja obogaćena omega-3 masnim kiselinama [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2019 July 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:907649

S. Čeko, "Reološka i teksturalna svojstva jaja obogaćena omega-3 masnim kiselinama", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:907649