master's thesis
Utjecaj ultrazvuka visokog intenziteta na masne kiseline i vlakna bučine pogače, prosa i heljde

Novak, Jana (2017)
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). 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 09 August 2020, 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 2020 August 09] 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

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