undergraduate thesis
Utjecaj prethodne obrade kuhanjem sa i bez upotrebe ultrazvuka visokog intenziteta na kvalitetu 3D tiskanih snack proizvoda

Subotić, Petra
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Cereal Chemistry and Technology

Cite this document

Subotić, P. (2022). Utjecaj prethodne obrade kuhanjem sa i bez upotrebe ultrazvuka visokog intenziteta na kvalitetu 3D tiskanih snack proizvoda (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:426717

Subotić, Petra. "Utjecaj prethodne obrade kuhanjem sa i bez upotrebe ultrazvuka visokog intenziteta na kvalitetu 3D tiskanih snack proizvoda." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:426717

Subotić, Petra. "Utjecaj prethodne obrade kuhanjem sa i bez upotrebe ultrazvuka visokog intenziteta na kvalitetu 3D tiskanih snack proizvoda." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:426717

Subotić, P. (2022). 'Utjecaj prethodne obrade kuhanjem sa i bez upotrebe ultrazvuka visokog intenziteta na kvalitetu 3D tiskanih snack proizvoda', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:426717

Subotić P. Utjecaj prethodne obrade kuhanjem sa i bez upotrebe ultrazvuka visokog intenziteta na kvalitetu 3D tiskanih snack proizvoda [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 December 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:426717

P. Subotić, "Utjecaj prethodne obrade kuhanjem sa i bez upotrebe ultrazvuka visokog intenziteta na kvalitetu 3D tiskanih snack proizvoda", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:426717

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