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master's thesis
Utjecaj tretiranja ultrazvukom na emulgirajuća svojstva suspenzija proteina sirutke

Sokolić, Irma
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Processes Engineering

Cite this document

Sokolić, I. (2007). Utjecaj tretiranja ultrazvukom na emulgirajuća svojstva suspenzija proteina sirutke (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:077034

Sokolić, Irma. "Utjecaj tretiranja ultrazvukom na emulgirajuća svojstva suspenzija proteina sirutke." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:077034

Sokolić, Irma. "Utjecaj tretiranja ultrazvukom na emulgirajuća svojstva suspenzija proteina sirutke." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:077034

Sokolić, I. (2007). 'Utjecaj tretiranja ultrazvukom na emulgirajuća svojstva suspenzija proteina sirutke', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 05 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:077034

Sokolić I. Utjecaj tretiranja ultrazvukom na emulgirajuća svojstva suspenzija proteina sirutke [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2007 [cited 2024 October 05] Available at: https://urn.nsk.hr/urn:nbn:hr:159:077034

I. Sokolić, "Utjecaj tretiranja ultrazvukom na emulgirajuća svojstva suspenzija proteina sirutke", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2007. Available at: https://urn.nsk.hr/urn:nbn:hr:159:077034

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