master's thesis
Hardness of high methylated apple based pectin gel

Martina Kalan (2005)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products
Cite this document...

Kalan, M. (2005). Čvrstoća gela visokometiliranog pektina jabuke (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:394993

Kalan, Martina. "Čvrstoća gela visokometiliranog pektina jabuke." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2005. https://urn.nsk.hr/urn:nbn:hr:159:394993

Kalan, Martina. "Čvrstoća gela visokometiliranog pektina jabuke." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2005. https://urn.nsk.hr/urn:nbn:hr:159:394993

Kalan, M. (2005). 'Čvrstoća gela visokometiliranog pektina jabuke', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:394993

Kalan M. Čvrstoća gela visokometiliranog pektina jabuke [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2005 [cited 2019 August 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:394993

M. Kalan, "Čvrstoća gela visokometiliranog pektina jabuke", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2005. Available at: https://urn.nsk.hr/urn:nbn:hr:159:394993