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undergraduate thesis
Utjecaj visokog hidrostatskog tlaka i ultrazvuka visokog intenziteta na svojstva škrobova

Marić, Ivan
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Cereal Chemistry and Technology

Cite this document

Marić, I. (2013). Utjecaj visokog hidrostatskog tlaka i ultrazvuka visokog intenziteta na svojstva škrobova (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:839538

Marić, Ivan. "Utjecaj visokog hidrostatskog tlaka i ultrazvuka visokog intenziteta na svojstva škrobova." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:839538

Marić, Ivan. "Utjecaj visokog hidrostatskog tlaka i ultrazvuka visokog intenziteta na svojstva škrobova." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:839538

Marić, I. (2013). 'Utjecaj visokog hidrostatskog tlaka i ultrazvuka visokog intenziteta na svojstva škrobova', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:839538

Marić I. Utjecaj visokog hidrostatskog tlaka i ultrazvuka visokog intenziteta na svojstva škrobova [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 June 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:839538

I. Marić, "Utjecaj visokog hidrostatskog tlaka i ultrazvuka visokog intenziteta na svojstva škrobova", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:839538

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