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undergraduate thesis
Physical properties of thickening agents and their effect in fruit filling

Ana Dobrinčić (2015)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Fruits and Vegetables Preservation and Processing
Cite this document

Dobrinčić, A. (2015). Određivanje fizikalnih svojstava sredstava za zgušnjavanje i njihov učinak u voćnim nadjevima (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:248614

Dobrinčić, Ana. "Određivanje fizikalnih svojstava sredstava za zgušnjavanje i njihov učinak u voćnim nadjevima." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:248614

Dobrinčić, Ana. "Određivanje fizikalnih svojstava sredstava za zgušnjavanje i njihov učinak u voćnim nadjevima." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:248614

Dobrinčić, A. (2015). 'Određivanje fizikalnih svojstava sredstava za zgušnjavanje i njihov učinak u voćnim nadjevima', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 14 December 2019, https://urn.nsk.hr/urn:nbn:hr:159:248614

Dobrinčić A. Određivanje fizikalnih svojstava sredstava za zgušnjavanje i njihov učinak u voćnim nadjevima [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2019 December 14] Available at: https://urn.nsk.hr/urn:nbn:hr:159:248614

A. Dobrinčić, "Određivanje fizikalnih svojstava sredstava za zgušnjavanje i njihov učinak u voćnim nadjevima", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:248614

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