undergraduate thesis
Influence of high hydrostatic pressure on the rheological and mechanical properties of the juice from the fruit Japanese Persimmon (Diospyros kaki)

Vlatka Poturica (2016)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Process Engineering
Laboratory for Unit Operations
Cite this document...

Poturica, V. (2016). Utjecaj obrade visokim hidrostatskim tlakom na reološka i mehanička svojstva soka iz voća kaki (Diospyros kaki) (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:554893

Poturica, Vlatka. "Utjecaj obrade visokim hidrostatskim tlakom na reološka i mehanička svojstva soka iz voća kaki (Diospyros kaki)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:554893

Poturica, Vlatka. "Utjecaj obrade visokim hidrostatskim tlakom na reološka i mehanička svojstva soka iz voća kaki (Diospyros kaki)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:554893

Poturica, V. (2016). 'Utjecaj obrade visokim hidrostatskim tlakom na reološka i mehanička svojstva soka iz voća kaki (Diospyros kaki)', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:554893

Poturica V. Utjecaj obrade visokim hidrostatskim tlakom na reološka i mehanička svojstva soka iz voća kaki (Diospyros kaki) [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2019 August 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:554893

V. Poturica, "Utjecaj obrade visokim hidrostatskim tlakom na reološka i mehanička svojstva soka iz voća kaki (Diospyros kaki)", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:554893