undergraduate thesis
Rheological and textural properties of fresh clementine juice (Citrus x clementina) treated with high hydrostatic pressure

Martina Dorić (2016)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Process Engineering
Laboratory for Unit Operations
Cite this document...

Dorić, M. (2016). Reološka i teksturna svojstva svježeg soka voća klementine (Citrus x clementina) obrađenog visokim hidrostatskim tlakom (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:715256

Dorić, Martina. "Reološka i teksturna svojstva svježeg soka voća klementine (Citrus x clementina) obrađenog visokim hidrostatskim tlakom." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:715256

Dorić, Martina. "Reološka i teksturna svojstva svježeg soka voća klementine (Citrus x clementina) obrađenog visokim hidrostatskim tlakom." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:715256

Dorić, M. (2016). 'Reološka i teksturna svojstva svježeg soka voća klementine (Citrus x clementina) obrađenog visokim hidrostatskim tlakom', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 22 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:715256

Dorić M. Reološka i teksturna svojstva svježeg soka voća klementine (Citrus x clementina) obrađenog visokim hidrostatskim tlakom [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2019 August 22] Available at: https://urn.nsk.hr/urn:nbn:hr:159:715256

M. Dorić, "Reološka i teksturna svojstva svježeg soka voća klementine (Citrus x clementina) obrađenog visokim hidrostatskim tlakom", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:715256