prikaz prve stranice dokumenta Utjecaj tretiranja visokim hidrostatskim tlakom na funkcionalna svojstva proteina sirutke
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master's thesis
Utjecaj tretiranja visokim hidrostatskim tlakom na funkcionalna svojstva proteina sirutke

Ranogajec, Silvija
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). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. 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 29 March 2024, 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 2024 March 29] 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

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