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master's thesis
Utjecaj obrade ultrazvukom visokog intenziteta na fizikalna svojstva kukuruznog škroba

Cerovec, Petra
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Processes Engineering

Cite this document

Cerovec, P. (2008). Utjecaj obrade ultrazvukom visokog intenziteta na fizikalna svojstva kukuruznog škroba (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:294478

Cerovec, Petra. "Utjecaj obrade ultrazvukom visokog intenziteta na fizikalna svojstva kukuruznog škroba." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2008. https://urn.nsk.hr/urn:nbn:hr:159:294478

Cerovec, Petra. "Utjecaj obrade ultrazvukom visokog intenziteta na fizikalna svojstva kukuruznog škroba." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2008. https://urn.nsk.hr/urn:nbn:hr:159:294478

Cerovec, P. (2008). 'Utjecaj obrade ultrazvukom visokog intenziteta na fizikalna svojstva kukuruznog škroba', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 05 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:294478

Cerovec P. Utjecaj obrade ultrazvukom visokog intenziteta na fizikalna svojstva kukuruznog škroba [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2008 [cited 2024 October 05] Available at: https://urn.nsk.hr/urn:nbn:hr:159:294478

P. Cerovec, "Utjecaj obrade ultrazvukom visokog intenziteta na fizikalna svojstva kukuruznog škroba", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2008. Available at: https://urn.nsk.hr/urn:nbn:hr:159:294478

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