master's thesis
Effect of the ultrasound treatment on emulsifying properties of whey protein suspension

Irma Sokolić (2007)
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). 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 24 August 2019, 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 2019 August 24] 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