master's thesis
High hydrostatic pressure processing effects on the functional properties of whey proteins

Silvija Ranogajec (2004)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Cite this document...

Ranogajec, S. (2004). Utjecaj tretiranja visokim hidrostatskim tlakom na funkcionalna svojstva proteina sirutke (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:567413

Ranogajec, Silvija. "Utjecaj tretiranja visokim hidrostatskim tlakom na funkcionalna svojstva proteina sirutke." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2004. https://urn.nsk.hr/urn:nbn:hr:159:567413

Ranogajec, Silvija. "Utjecaj tretiranja visokim hidrostatskim tlakom na funkcionalna svojstva proteina sirutke." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2004. https://urn.nsk.hr/urn:nbn:hr:159:567413

Ranogajec, S. (2004). 'Utjecaj tretiranja visokim hidrostatskim tlakom na funkcionalna svojstva proteina sirutke', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:567413

Ranogajec S. Utjecaj tretiranja visokim hidrostatskim tlakom na funkcionalna svojstva proteina sirutke [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2004 [cited 2019 August 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:567413

S. Ranogajec, "Utjecaj tretiranja visokim hidrostatskim tlakom na funkcionalna svojstva proteina sirutke", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2004. Available at: https://urn.nsk.hr/urn:nbn:hr:159:567413