Utjecaj dodatka različitih šećera i pH na stabilnost pigmenata u zamrznutoj kaši cikle
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. urn:nbn:hr:109:432241
Rak, Sandra
Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY Department of Food Technologies Sub-department of Fruits and Vegetables Technology
Rak, S. (2009). Utjecaj dodatka različitih šećera i pH na stabilnost pigmenata u zamrznutoj kaši cikle (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:432241
Rak, Sandra. "Utjecaj dodatka različitih šećera i pH na stabilnost pigmenata u zamrznutoj kaši cikle." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:432241
Rak, Sandra. "Utjecaj dodatka različitih šećera i pH na stabilnost pigmenata u zamrznutoj kaši cikle." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:432241
Rak, S. (2009). 'Utjecaj dodatka različitih šećera i pH na stabilnost pigmenata u zamrznutoj kaši cikle', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 August 2024, https://urn.nsk.hr/urn:nbn:hr:109:432241
Rak S. Utjecaj dodatka različitih šećera i pH na stabilnost pigmenata u zamrznutoj kaši cikle [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2024 August 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:432241
S. Rak, "Utjecaj dodatka različitih šećera i pH na stabilnost pigmenata u zamrznutoj kaši cikle", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:432241