Kostelac, I. (2012). Utjecaj procesnih parametara na reološka svojstva salatne majoneze (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:482230
Kostelac, Ivana. "Utjecaj procesnih parametara na reološka svojstva salatne majoneze." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:482230
Kostelac, Ivana. "Utjecaj procesnih parametara na reološka svojstva salatne majoneze." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:482230
Kostelac, I. (2012). 'Utjecaj procesnih parametara na reološka svojstva salatne majoneze', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 August 2024, https://urn.nsk.hr/urn:nbn:hr:109:482230
Kostelac I. Utjecaj procesnih parametara na reološka svojstva salatne majoneze [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2024 August 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:482230
I. Kostelac, "Utjecaj procesnih parametara na reološka svojstva salatne majoneze", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:482230