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 10 August 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 August 10] 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