master's thesis
Effects of temperature and slice thickness on the kinetics of mushroom drying (Agaricus bisporus) in an infra-red dryer

Lukša Milošić (2006)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Process Engineering
Laboratory for Unit Operations
Cite this document...

Milošić, L. (2006). Utjecaj temperature i debljine sloja na kinetiku sušenja šampinjona (Agaricus bisporus) u sušari sa infracrvenim zračenjem (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:180384

Milošić, Lukša. "Utjecaj temperature i debljine sloja na kinetiku sušenja šampinjona (Agaricus bisporus) u sušari sa infracrvenim zračenjem." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2006. https://urn.nsk.hr/urn:nbn:hr:159:180384

Milošić, Lukša. "Utjecaj temperature i debljine sloja na kinetiku sušenja šampinjona (Agaricus bisporus) u sušari sa infracrvenim zračenjem." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2006. https://urn.nsk.hr/urn:nbn:hr:159:180384

Milošić, L. (2006). 'Utjecaj temperature i debljine sloja na kinetiku sušenja šampinjona (Agaricus bisporus) u sušari sa infracrvenim zračenjem', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:180384

Milošić L. Utjecaj temperature i debljine sloja na kinetiku sušenja šampinjona (Agaricus bisporus) u sušari sa infracrvenim zračenjem [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2006 [cited 2019 August 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:180384

L. Milošić, "Utjecaj temperature i debljine sloja na kinetiku sušenja šampinjona (Agaricus bisporus) u sušari sa infracrvenim zračenjem", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2006. Available at: https://urn.nsk.hr/urn:nbn:hr:159:180384