master's thesis
Effect of frying time and porosity of battered chicken meet on oil absorption capacity

Alisa Ibrić (2010)
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). 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 21 August 2019, 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 2019 August 21] 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