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master's thesis
Utjecaj ultrazvuka visoke snage na reološka i fizikalna svojstva suspenzija krumpirovog škroba

Muža, Mislav
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Processes Engineering

Cite this document

Muža, M. (2009). Utjecaj ultrazvuka visoke snage na reološka i fizikalna svojstva suspenzija krumpirovog škroba (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:218237

Muža, Mislav. "Utjecaj ultrazvuka visoke snage na reološka i fizikalna svojstva suspenzija krumpirovog škroba." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2009. https://urn.nsk.hr/urn:nbn:hr:159:218237

Muža, Mislav. "Utjecaj ultrazvuka visoke snage na reološka i fizikalna svojstva suspenzija krumpirovog škroba." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2009. https://urn.nsk.hr/urn:nbn:hr:159:218237

Muža, M. (2009). 'Utjecaj ultrazvuka visoke snage na reološka i fizikalna svojstva suspenzija krumpirovog škroba', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 March 2024, https://urn.nsk.hr/urn:nbn:hr:159:218237

Muža M. Utjecaj ultrazvuka visoke snage na reološka i fizikalna svojstva suspenzija krumpirovog škroba [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2009 [cited 2024 March 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:218237

M. Muža, "Utjecaj ultrazvuka visoke snage na reološka i fizikalna svojstva suspenzija krumpirovog škroba", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:159:218237

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