master's thesis
Effects of ultrasound treatment power 240W, 320W and 400W at different temperatures on whey quality

Sonja Zubčić (2010)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Milk and Milk Products
Cite this document...

Zubčić, S. (2010). Utjecaj tretmana ultrazvuka snage 240W, 320W i 400W pri različitim temperaturama na kakvoću sirutke (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:123396

Zubčić, Sonja. "Utjecaj tretmana ultrazvuka snage 240W, 320W i 400W pri različitim temperaturama na kakvoću sirutke." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:123396

Zubčić, Sonja. "Utjecaj tretmana ultrazvuka snage 240W, 320W i 400W pri različitim temperaturama na kakvoću sirutke." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:123396

Zubčić, S. (2010). 'Utjecaj tretmana ultrazvuka snage 240W, 320W i 400W pri različitim temperaturama na kakvoću sirutke', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:123396

Zubčić S. Utjecaj tretmana ultrazvuka snage 240W, 320W i 400W pri različitim temperaturama na kakvoću sirutke [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2019 August 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:123396

S. Zubčić, "Utjecaj tretmana ultrazvuka snage 240W, 320W i 400W pri različitim temperaturama na kakvoću sirutke", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:123396