prikaz prve stranice dokumenta Utjecaj vremena prženja i poroznosti paniranog pilećeg mesa na moć upijanja ulja
Access restricted to students and staff of home institution
master's thesis
Utjecaj vremena prženja i poroznosti paniranog pilećeg mesa na moć upijanja ulja

Ibrić, Alisa
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Process Engineering
Laboratory for Unit Operations

Cite this document

Ibrić, A. (2010). Utjecaj vremena prženja i poroznosti paniranog pilećeg mesa na moć upijanja ulja (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:475192

Ibrić, Alisa. "Utjecaj vremena prženja i poroznosti paniranog pilećeg mesa na moć upijanja ulja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:475192

Ibrić, Alisa. "Utjecaj vremena prženja i poroznosti paniranog pilećeg mesa na moć upijanja ulja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:475192

Ibrić, A. (2010). 'Utjecaj vremena prženja i poroznosti paniranog pilećeg mesa na moć upijanja ulja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 March 2024, https://urn.nsk.hr/urn:nbn:hr:159:475192

Ibrić A. Utjecaj vremena prženja i poroznosti paniranog pilećeg mesa na moć upijanja ulja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2024 March 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:475192

A. Ibrić, "Utjecaj vremena prženja i poroznosti paniranog pilećeg mesa na moć upijanja ulja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:475192

Please login to the repository to save this object to your list.