Zlosa, T. (2015). Reološke karakteristike majoneze s pulpom manga proizvedene rotor-stator sustavom homogenizacije (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:360650
Zlosa, Tihana. "Reološke karakteristike majoneze s pulpom manga proizvedene rotor-stator sustavom homogenizacije." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:360650
Zlosa, Tihana. "Reološke karakteristike majoneze s pulpom manga proizvedene rotor-stator sustavom homogenizacije." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:360650
Zlosa, T. (2015). 'Reološke karakteristike majoneze s pulpom manga proizvedene rotor-stator sustavom homogenizacije', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 August 2024, https://urn.nsk.hr/urn:nbn:hr:109:360650
Zlosa T. Reološke karakteristike majoneze s pulpom manga proizvedene rotor-stator sustavom homogenizacije [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2024 August 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:360650
T. Zlosa, "Reološke karakteristike majoneze s pulpom manga proizvedene rotor-stator sustavom homogenizacije", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:360650