University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Technology of Milk and Milk Products
Cite this document
Barjaktarić, M. (2011). Utjecaj udjela mliječne masti i dodataka sirutke u prahu na viskoznost i senzorska svojstva pitkog jogurta (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:933012
Barjaktarić, Matea. "Utjecaj udjela mliječne masti i dodataka sirutke u prahu na viskoznost i senzorska svojstva pitkog jogurta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:933012
Barjaktarić, Matea. "Utjecaj udjela mliječne masti i dodataka sirutke u prahu na viskoznost i senzorska svojstva pitkog jogurta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:933012
Barjaktarić, M. (2011). 'Utjecaj udjela mliječne masti i dodataka sirutke u prahu na viskoznost i senzorska svojstva pitkog jogurta', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 01 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:933012
Barjaktarić M. Utjecaj udjela mliječne masti i dodataka sirutke u prahu na viskoznost i senzorska svojstva pitkog jogurta [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 August 01] Available at: https://urn.nsk.hr/urn:nbn:hr:159:933012
M. Barjaktarić, "Utjecaj udjela mliječne masti i dodataka sirutke u prahu na viskoznost i senzorska svojstva pitkog jogurta", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:933012