master's thesis
Defining flow properties mixture for special bread types

Anita Pavić (2008)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Process Engineering
Laboratory for Measurement, Regulation and Automatisation
Cite this document...

Pavić, A. (2008). Određivanje karakteristika protoka mješavina za specijalne vrste kruha (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:623731

Pavić, Anita. "Određivanje karakteristika protoka mješavina za specijalne vrste kruha." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2008. https://urn.nsk.hr/urn:nbn:hr:159:623731

Pavić, Anita. "Određivanje karakteristika protoka mješavina za specijalne vrste kruha." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2008. https://urn.nsk.hr/urn:nbn:hr:159:623731

Pavić, A. (2008). 'Određivanje karakteristika protoka mješavina za specijalne vrste kruha', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 22 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:623731

Pavić A. Određivanje karakteristika protoka mješavina za specijalne vrste kruha [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2008 [cited 2019 August 22] Available at: https://urn.nsk.hr/urn:nbn:hr:159:623731

A. Pavić, "Određivanje karakteristika protoka mješavina za specijalne vrste kruha", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2008. Available at: https://urn.nsk.hr/urn:nbn:hr:159:623731