master's thesis
Rheological properties of whey proteins

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

Hegedušić, P. (2004). Reološka svojstva proteina sirutke (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:145092

Hegedušić, Patricija. "Reološka svojstva proteina sirutke." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2004. https://urn.nsk.hr/urn:nbn:hr:159:145092

Hegedušić, Patricija. "Reološka svojstva proteina sirutke." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2004. https://urn.nsk.hr/urn:nbn:hr:159:145092

Hegedušić, P. (2004). 'Reološka 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:159:145092

Hegedušić P. Reološka 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:159:145092

P. Hegedušić, "Reološka 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:159:145092