University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Meat and Fish Technology
Cite this document
Lukač, M. (2016). Utjecaj dodatka limunske kiseline na funkcionalna svojstva tekućih pasteriziranih jaja (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:989094
Lukač, Magi. "Utjecaj dodatka limunske kiseline na funkcionalna svojstva tekućih pasteriziranih jaja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:989094
Lukač, Magi. "Utjecaj dodatka limunske kiseline na funkcionalna svojstva tekućih pasteriziranih jaja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:989094
Lukač, M. (2016). 'Utjecaj dodatka limunske kiseline na funkcionalna svojstva tekućih pasteriziranih jaja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 11 March 2025, https://urn.nsk.hr/urn:nbn:hr:159:989094
Lukač M. Utjecaj dodatka limunske kiseline na funkcionalna svojstva tekućih pasteriziranih jaja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2025 March 11] Available at: https://urn.nsk.hr/urn:nbn:hr:159:989094
M. Lukač, "Utjecaj dodatka limunske kiseline na funkcionalna svojstva tekućih pasteriziranih jaja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:989094