master's thesis
Optimizing of the whey ultrafiltration at themperature 25°C

Dražen Časek (2012)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Milk and Milk Products
Cite this document

Časek, D. (2012). Optimiranje procesa ultrafiltracije sirutke pri temperaturi od 25°C (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:377174

Časek, Dražen. "Optimiranje procesa ultrafiltracije sirutke pri temperaturi od 25°C." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:377174

Časek, Dražen. "Optimiranje procesa ultrafiltracije sirutke pri temperaturi od 25°C." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:377174

Časek, D. (2012). 'Optimiranje procesa ultrafiltracije sirutke pri temperaturi od 25°C', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 September 2019, https://urn.nsk.hr/urn:nbn:hr:159:377174

Časek D. Optimiranje procesa ultrafiltracije sirutke pri temperaturi od 25°C [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2019 September 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:377174

D. Časek, "Optimiranje procesa ultrafiltracije sirutke pri temperaturi od 25°C", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:377174