University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Cereal Chemistry and Technology
Cite this document
Novak, J. (2017). Utjecaj ultrazvuka visokog intenziteta na masne kiseline i vlakna bučine pogače, prosa i heljde (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:132424
Novak, Jana. "Utjecaj ultrazvuka visokog intenziteta na masne kiseline i vlakna bučine pogače, prosa i heljde." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:132424
Novak, Jana. "Utjecaj ultrazvuka visokog intenziteta na masne kiseline i vlakna bučine pogače, prosa i heljde." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:132424
Novak, J. (2017). 'Utjecaj ultrazvuka visokog intenziteta na masne kiseline i vlakna bučine pogače, prosa i heljde', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 12 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:132424
Novak J. Utjecaj ultrazvuka visokog intenziteta na masne kiseline i vlakna bučine pogače, prosa i heljde [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 July 12] Available at: https://urn.nsk.hr/urn:nbn:hr:159:132424
J. Novak, "Utjecaj ultrazvuka visokog intenziteta na masne kiseline i vlakna bučine pogače, prosa i heljde", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:132424